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

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.

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

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.

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

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.

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.