幸運草家庭

傅培梅食譜-梅乾菜燒肉

Stewed Pork with Fermented Cabbage

材料：

Ingredients：

豬五花肉                        12兩(450克)。

450g. pork belly with skin.

蔥                             2支。

2 stalks green onion.

薑                             2片。

2 slices ginger.

梅乾菜                          1兩（約1杯;37.5克）。

Fermented cabbage.(about 1 cup)

調味料：

Seasonings：

醬油                            3大匙。

3T. soy sauce.

酒                             1大匙。

1T. wine.

糖                             1大匙。

1T. sugar.

八角                            1顆。

1 star-anise.

開水                            3杯。

3C. boiling water.

做法：

Procedures：

1.  
將豬肉連皮切成2公分寬之塊狀，用醬油泡10分鐘，再投入熱油中炸黃。
Cut
the pork into pieces 2cm×3cm Soak with soy sauce for 10 minutes
Deep-fry with hot oil for 20 seconds.

2.  
另用2大匙油煎香蔥段及薑片，然後淋下酒、泡肉所剩餘之醬油、糖及八角，並放下肉塊，用大火炒半數下後即注入開水，改用小火燒煮半小時左右。
Fry
green onion sections and ginger with 2T. oil. Sprinkle with wine, soy sauce(remained
from marinating the pork), sugar, and star anise. Add pork, stir-fry over high
heat for about 1 minute. Add water and simmer for 1/2 hour.

3.  
梅乾菜泡在水中，拌洗乾淨後切碎並再擠乾，放入第二項之肉中繼續用小火同燒半小時，至肉夠爛為止。 Soak the
fermented cabbage in water. Clean and chop, squeeze and add to the pork. Simmer
for another 1/2 hour until the pork is tender.

       
此菜也可在加入梅乾菜後，盛入碗內，上鍋蒸30分鐘至菜和肉夠爛。 You may steam the pork after
adding the fermented cabbage, steam until the pork is tender enough.

       
If you don’t have fermented cabbage, you may just stew pork with this way.