田園秘製幹菜肉--真正家的味道

2016第一道菜 美味的秘密不僅來自食材本身，還融進時間以及你的耐心守候。祝大家新年快樂！

 

 

 

五花肉 1800克（Pork belly 1800 g）

鮮幹白菜200克（Chinese Dried cabbage 200g）

黴幹菜200克（ Dried cabbage-- Meigan Cai 200克）

鹽 2.5湯匙（2.5 tbsp salt）

白酒或米酒1/4杯（1/4 cup liquor or rice wine）

糖 3茶匙（3 tsp sugar）

 

 

 

秘製幹菜肉。這是我們家過年必做的菜，它非常的香 吃過一定不會忘記。雖然它很費時間但很值得。

 

1、首先要這種黴幹菜，放到水裏浸泡2個小時，然後洗淨 要多洗幾遍可能有沙子，擠幹水分。

 

2、同時把另一種幹菜--幹鮮白菜， 同樣浸泡2個小時，剪去堅硬的根部 ，然後洗淨  瀝幹  切碎。

 

3、然後把2種幹菜都放到鏤空的容器或者蒸籠裏 放進鍋中，燒開後蒸15分鍾。備用

 

4、五花肉 切成大塊。放入冷水鍋裏 燒開後煮2分鍾，撈出，清洗去浮沫。

 

5、煎鍋燒熱，放少量的油，如果是用不粘鍋可以不用油。放入五花肉塊，用中火簡直四麵金黃。這需要一點耐心。注意火力，不要煎焦了。

 

6、放入鹽和白酒，這裏的鹽需要比較多，不用擔心。另外白酒最好用高度的，實在沒有用米酒也可以。再煎5分鍾，讓肉塊入味。

 

7、取出五花肉留下底油，把蒸好的幹菜放入。加入白糖，用中火翻炒 至幹菜顏色變暗，約需25-30分鍾。

8、再放入煎過的五花肉 與幹菜混勻。

 

9、轉小火燜炒，每3分鍾翻炒一次，大約要炒30-40分鍾，注意鍋底不要糊了。

 

10、準備一個足夠大的碗，把炒好的肉和幹菜，一層菜一層肉的碼在碗裏。

 

11、然後放涼，加蓋密封好 放入冰箱冷藏3天。

 

12、三天以後，把五花肉取出，用小火煎透，至肉色透明，至少要30分鍾，一定要耐心煎透。

 

13、再用煎肉的鍋，開小火把幹菜翻炒至少30分鍾 一直到顏色變得更暗。然後和之前一樣放回碗裏，冰箱冷藏。

 

14、然後重複著每三天翻炒一次，一般一周就可以開始吃，但重複時間越長，肉和幹菜就越香。15天以後會達到非常好的效果。

 

 

 

Today I will be showing you guys my grandma's secret recipe for a new years traditional dish,   It's a very fragrant dish that requires a lot of time but it's so worth the result. 

 

First we will need a type of dried preserved vegetable called Dried cabbage-meigan cai, soak them in water for 2 hours, wash clean and make sure you get rid of any sand in it, squeeze out excess water 

 

Now take out another type of chinese dried cabbage and soak for 2 hours, cut off the hard stem and soak clean, dry and mince. for a detailed description of these two preserved vegetables, head to my website. 

 

Place both of these cabbages into a steamer or a colander and place it into a pot after it has come to a boil steam for 15 minutes and set aside

 

Cut up the pork belly into large chunks, place into a cold pot of water, after it has come to a boil wait for 2 minutes then strain out, wash clean of the foam

 

Heat the pan hot and add a little bit of oil, if you are using a non stick pan you can skip the oil. place the pork chunks on and pan fry until all four sides are golden, this will take a bit of time and patience, careful of the heat and not burn the meat

 

Add in the salt and white wine, this will seem like a lot of salt , don't worry. use a high degree white wine, if you don't have it substitute with rice wine instead, pan fry the meat for 5 minutes to let the meat soak in the flavour

 

Take out the meat and leave the oil behind, add in the steamed cabbage, add in the sugar and panfry on medium heat until the cabbage turns a darker color, this should take about 25-30 minutes

add in the panfried pork and mix together

 

Turn down to low heat and let it sit and stir every 3 minutes, this should take about 30-40 minutes, careful not burn the cabbage at the bottom

 

Prepare a large bowl and line the meat and the cabbage inside, layer by later

 

Let it chill then seal with a cover and let it chill for 3 days

3 days later, take out the meat and panfry on low heat until the color becomes translucent, should take about 30 minutes

 

Use this same pot and panfry the dried cabbage for 30 minutes as well on low heat until the cabbage turns dark in color then place everything back into the bowl the way it was chill in the fridge

 

Repeat this process every 3 days for about a week, but the longer you do this the more fragrant it will taste, 15 days would be the perfect timing