客家福菜蒸肉

客家福菜蒸肉戴老師

preserved Mustard Greens soak in water till soft, wash and open the leaf clean out all possible sands. cut in small pieces.
梅干葉子一片片撥開來洗

洗掉沙子再切細末

pork belly 600g, 
五花豬絞肉600g福菜需要油多才好吃

preserved Mustard Greens 300g, here you can choose the Fu chai, it has more stems, few leaves so you can wash it easily.
福菜300g

minced garlic 1tbsp
蒜碎3個

sugar 1tsp
糖1tsp

雞粉1tsp

醬油膏1tbsp

white pepper powder1tsp
白胡椒粉1tsp

香油1tsp

水3tbsp

米酒1tbsp

Mix all together

蒸30min

電鍋外鍋2杯水=30-40min

筍干燒肉

豬五花肉600g
十分之一=60g
60g醬油
60g筍干

水=肉=600cc

五花肉一條煮5min切大塊
筍乾泡洗米水切段再川燙

蔥2支薑3片八角1個
蔥薑爆香
嗆米酒30cc醬油60cc
加水+筍乾+冰糖1/2tbsp+老抽a  dash
simmer 1 hour

程安琪