Easy HAKKA
Pork belly with Preserved Mustard Greens梅乾扣肉簡單做〈漬け菜と豚肉の蒸し物〉
Soy sauce醬油1/10=4 tbsp
老抽2tbsp
紹興酒1tbsp
brown sugar黑糖2tbsp
雞粉1/2tsp
water水2tbsp
preserved Mustard Greens梅干菜一把約150g
minced garlic蒜末3tbsp
cornstarch water太白粉水〈太白粉1tbsp水2tbsp〉
cook pork belly in boiling water till done and slice to 0.6cm 豬五花肉煮熟切薄片0.6cm, or半冷凍切薄片
preserved Mustard Greens soak in water till soft and wash the leaf piece by piece make sure wash out all sands. or you can soak in water and put it in fridge, the next day take it out to clean.梅干菜泡水泡軟葉子才能完全打開，仔細洗淨沙子
或者前天泡水放冰箱隔天再洗；梅干95%是葉子
sqeeze dry and cut in small pieces.擰乾切末
with 2tbsp oil to stry fry the garlic and preserved Mustard Greens to release the fragrant,
turn off the heat and add rice wine, soy sauce, sugar and water mix well set aside.
用2tbsp油炒香梅干菜和蒜末，關火加入剩下的調味料拌勻；
〈紹興酒1tbsp、醬油4tbsp、老抽2tbsp黑糖2tbsp、水2tbsp、雞粉1/2tsp〉
拌好放著。等一下直接倒在肉上面
find a stainless or China bowl about 1.5 liter
put the meat well like fish scakle, the big and beautiful piece on bottom.
取一鐵碗或磁碗約1.5Liter
steam for 30 mins. or use a cooker, you'll need 2 cups of water to cook out side of the meat.
電鍋外鍋放2杯水蒸30min
cooked the pork welldone, take it out, pour out the juice on work and heat it up, the meat flip-over to a dish. when the juice boiling, mix with constarch water to create a thicken sauce, then pour the sauce on top of the dish.
sprinkle some spring onions or cilantro蒸好取出先將湯汁倒入炒鍋
再將肉倒扣在盤子上
湯汁煮滾勾芡至濃淋在肉上
Note: 電鍋外鍋放2杯水時間約30min-40min
you can buy the preserved Mustard Greens on Asia store
加油蔥炒梅干五花肉
