梅菜蒸五花腩 Steamed Pork Belly with Mei Choy **字幕 CC Eng. Sub**

🟢食材：
豬腩肉 400 克
梅菜 200 克
薑 適量
鹽 1/8 茶匙
糖 1 茶匙
生抽 1 茶匙
澱粉 1 茶匙
油 、蒸魚豉油 少許

🟢做法：
1️⃣ 梅菜浸泡 5-10 分鐘，試味後太鹹可浸多幾分鐘，洗淨後切粒。在白鑊上炒至乾水，加入少許油和糖拌勻備用。
2️⃣ 豬腩肉切片，加入1/8茶匙鹽、１茶匙糖、１茶匙生抽、１茶匙澱粉、少許油拌勻。
3️⃣ 碟底放部分炒過的梅菜，鋪上豬腩肉，再把剩餘的梅菜鋪面，放上少許薑絲。
4️⃣ 大火蒸 8 分鐘。
5️⃣ 蒸好後淋上少許熱油和蒸魚豉油即可。

🟢Ingredients:
Pork belly - 400g
Preserved vegetables (Mei Choy) - 200g
Ginger - as needed
Salt - 1/8 teaspoon
Sugar - 1 teaspoon
Soy sauce - 1 teaspoon
Cornstarch - 1 teaspoon
Oil - as needed
Seafood soy sauce - a small amount

🟢Cooking Directions:
1️⃣ Soak the mei choy in water for 5-10 minutes. If they are too salty after soaking, soak for a few more minutes. Rinse and cut into small pieces. Stir-fry in a wok/pan without any oil until dry, then mix with a little oil and sugar and set aside.
2️⃣ Cut the pork belly into slices and mix with 1/8 tsp salt, 1 tsp sugar, 1 tsp soy sauce, 1 tsp cornstarch, and a little oil.
3️⃣ Place a layer of the stir-fried mei choy on the bottom of a plate. Add the pork belly on top, then add the remaining mei choy on top of the pork. Sprinkle with a little bit of ginger.
4️⃣ Steam on high heat for 8 minutes.
5️⃣ After steaming, drizzle with a little bit of hot oil and seafood soy sauce before serving.

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