花生梅菜焖腩肉Braised Peanut Mei Chai Belly Meat

  • Prep Time
    15 Mins
  • Cook Time
    50 Mins
  • Type
  • View
    175

Ingredients

材料A

Ingredients A

材料B

Ingredients B

    Directions

    心得交流站 :此道菜也可加入50克甜梅菜。

    Step 1

    将花腩肉连皮放入滚水内煮10分钟。Put belly meat with skin into boiling water to cook for 10 minutes.

    Step 2

    再把肉取出将黑醬油搽在皮上。Remove meat and rub skin with thick soy sauce.

    Step 3

    把猪皮向下放入平底锅内煎至金黄色。Put meat in pan with skin facing down,pan fry until golden brown.

    Step 4

    取出冲洗冷水后切成片。Remove and rinse meat with cold water and cut into slices.

    Step 5

    梅菜浸泡后,洗净切小块与花生和材料B放入气压锅内煮30分钟。Soaked and wash mei chai,cut into small pieces,put it into pressure cooker together with peanut and ingredients B,cook for 30 minutes.

    Step 6

    加入花腩肉片煮至软熟,拌入风车粉勾芡即可盛碟。Add in belly meat,cook until tender. Stir in flour solution. Remove and serve.

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