Zue's 7步梅菜炆扣肉 steps, Zue

zuesel

梅菜炆扣肉 in 7 steps.



1. Lean pork belly, boiled in water until fully cooked, rinse and soak in very cold water


2. Mui choy, soak in warm water, wash to rid of sand


3. Cut both up (see photos)


4. Blot pork pieces to dry using paper towel. Marinate with Dark soy sauce


5. Boil in pot: (dark and light soy sauce, rock sugar, water)
Note: The mui choy is very salty, so no need for salt, add the above to taste


6. Boil everything on high heat for 5 mins.

7. Continue to boil with Low heat for 45 mins.

myversa

I like 梅菜扣肉.  Will try the recipe.  Thanks for sharing.

Lil'B

thx for sharing, looks easy to cook

yoursecret

Great dish for winter. I used to work in a hakka restaurant that make this stuff the old fashion way. Your method is much simpler. I'll have to give it a try. Thanks.

somewhereintime

1# zuesel

最靚豬腩肉

zuesel

1# zuesel

最靚豬腩肉
somewhereintime 發表於 2009-11-4 23:11

This pork belly was lean and fresh! The layers between muscles and fat were divided very evenly!! Only draw back was the hair wasn't removed completely. I had to pluck them out (no good for my carpol tunnel wrist)

** boys and girl, unless you don't mind plucking, make sure your piece of meat has no hair on it **

zuesel

3# Lil'B

Li'B, it's my pleasure! Lazy Zue is my name! hahahaha

somewhereintime

This pork belly was lean and fresh! The layers between muscles and fat were divided very evenly!! Only draw back was the hair wasn't removed completely. I had to pluck them out (no good for my carpo ...
zuesel 發表於 2009-11-5 10:55

Ask your hubby to burn them off with Blow Torch, most guys enjoy doing that, and it takes seconds only

zuesel

4# yoursecret

I don't know the professional / traditional way of cooking this dish. I just know it must be a lot of work!
After eating 梅菜扣肉 so many times at restaurants, when I made mine, I just put ingrident which I feel should make it taste like 梅菜炆扣肉 but without all the oil! As you can see, mine is not too oily.

Could you please post the traditional way of making this?

yoursecret

1. Boil the pork.
2. Cut the pork in pieces.
3. Fry some minced garlic in the wok, add the pork and stir fry, dark soy, cooking wine, red food color liquid(optional).
4. Wash and cut the mui choy into small piece.
5. Stir fry mui choy without any oil, then add oil after it's heated through and stir fry some more.
6. Line up the porks in the rice bowl skin side down, put some mui choy on top.
7. Steam the bowls of mui choy pork for 1.5hour.
8. Serve by quickly flipping bowl over dish or over rice.

PS. use a plyer to pull hair from skin.