用潮汕咸梅來做紅燒肉，口感不油膩，還很開胃下飯【潮州山哥】

Go to the market today looking at belly good today to do a Chaoshan version of braised pork belly wash clean To cut a small cut a big piece of meat to eat to enjoy the pot burning oil Cut the pork and blanch it. If you have leftover pork at home during the Chinese New Year, you can also do this Stir in a little oil until the sugar melts. Turn down the heat and stir until the color darkens Stir it under the caramelized pork and mix it well and colour it with water and bring it to a boil and then add a spoon of soy sauce and this is the first bottle of soy sauce which is very fresh and then a spoon of oyster sauce and that's the point Come to add chaoshan home have salted plums I this is a jin of meat three salted plums and a spoon of salted plums juice to the casserole Simmer slowly, cover and simmer for 40 minutes before drinking tea I've been cooking it for 401 minutes and it's got a nice colour and I'm going to throw in the braised pork with salted plum sauce Look at this fat one. It's not greasy and it's a little sour You came when you could eat you timed it right I think this meat's been around for a long time. Is it melting in your mouth I took it in one gulp We can't eat any more. We have to eat more