无油炸梅菜扣肉 Braised Pork Belly with Preserved Mustard Greens

五花肉洗净。刮去表面的细毛和污垢。Wash the pork belly thoroughly, removing any hairs and dirt from the surface.

冷水下锅 煮20分钟起锅切薄片。Boil water in a pot and blanch the pork belly for 20 minutes. Then remove and slice thinly.

梅菜洗干净,浸泡， 换水直至 不太咸。Rinse the preserved mustard greens, soak, and change the water until it's not too salty.

切片后的五花肉放酱油和黑酱油上色调味，把剩余的黑酱油和酱油花雕酒倒在碗里 然后均匀在肉片上面摆上适量的冰糖。Marinate the sliced pork belly with soy sauce and dark soy sauce for color and flavor. Mix the remaining dark soy sauce, soy sauce, and huadiao wine in a bowl. Evenly sprinkle some rock sugar on top of the pork slices.

最后梅菜摆在上面， 蒸1个半小时，晚上要吃之前再蒸40分钟。Arrange the preserved mustard greens on top of the pork slices. Steam for 1 and a half hours. Before serving in the evening, steam for another 40 minutes.

取出后沥出汤汁后倒扣在碟子里。Remove excess liquid after steaming and invert onto a plate.

玉米粉加入适量水分搅拌均匀，将汤汁放入锅中，玉米粉水以小量逐渐加入汤汁中打薄芡后即可，淋在梅菜猪肉上即完成。Mix corn flour with an appropriate amount of water until well combine. Pour the liquid into a pot, gradually add the corn flour mixture to the liquid to thicken it, and then pour it over the preserved vegetable pork, and it's ready to serve.