[ENG SUB] 梅菜扣肉(粵語版) - BRAISED PORK WITH MEIGAN CAI

Meigan cai is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing, Zhejiang province, China. The pickle consists of a whole head of various varieties of Chinese mustards and cabbages, Chinese cabbage that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant.
梅菜，也称为梅干菜，是一种中国传统烹饪原料。使用雪里蕻或其他芥菜种类的茎叶，用盐腌製风干而成。一说因在南方梅雨季节制作而得名，另一说是发霉的霉。从口味上又有“甜梅菜”和“鹹梅菜”之分。常用于上海菜、浙菜、重庆菜和粤菜；“鹹梅菜”在川渝菜系被称之为盐菜（酱腌菜），是流传在重庆主城区和大足、永川地区的川菜分支。著名的传统梅菜产地有浙江省绍兴、萧山、宁波、广东省惠州、梅州、江苏苏州、无锡、重庆市大足等。
1) MEIGAN CAI: CUT OFF THE LOWER PART OF THE STEMS, UNFOLD THE LEAVES AND RINSE SEPARATELY, SOAK IN SALT WATER FOR 0.5 HOURS AFTER FIRST WASH. WASH TWICE MORE, DRY AND DICE MEIGMAN CAI. STIR FRY THOROUGHLY, ADD 1/4 CUP OF WATER, ADD ROCK SUGAR AND COOK FOR 5 MINUTES.
2) PORK: ADD COLD WATER, GINGER, SCALLION, ANISE, BAY LEAF, SHAOXING WINE, BOIL THE MEAT IN LOW HEAT. COOK FOR 30 MINUTES AND REMOVE IT AND DRY. STAB THE SKIN WITH A FORK OR A HOLE HAMMER.
3) COAT PORK SKIN WITH DARK SOYA SAUCE. APPLIED TWICE, ALLOW 10 MINUTES TO DRY BETWEEN EACH COAT. DRY PORK.
4) ADD HALF A CUP OF VEGETABLE OIL IN A FRYING PAN, WITH THE PORK SKIN DOWNWARDS FRY FOR ABOUT 5 MINUTES UNTIL THE PORK SKIN IS A LITTLE DRY AND HARD. AFTER THE FRYING IS COMPLETED, IMMERSE THE PORK IN COLD WATER FOR 1 HOUR. REMOVE AND DRY PORK.
5) PREPARED MARINADE SAUCE: ADD SOY SAUCE, DARK SOY SAUCE, OYSTER SAUCE, SHAOXING WINE, SESAME OIL, PEPPER; CUT THE MEAT: CUT THE MEAT INTO A RECTANGULAR SHAPE ABOUT 2.5 INCHES WIDE, AND THEN CUT INTO 0.5 INCH THICK PIECES, MIX THE SAUCE AND MARINATE THE MEAT.
6) TAKE A LARGE BOWL, PLACE THE MARINATED MEAT WITH SKIN FACE THE BOTTOM OF THE BOWL, PUT IN MEIGAN CAI ON THE TOP. THE REMAINING MARINADE IS ALSO POURED INTO THE BOWL.
7) STEAM THE BOWL OF PORK IN BOILING WATER. SIMMER FOR 2.5 HOURS ON LOW HEAT. POUR OUT THE LIQUID. COVER A LARGE DISH ON THE LARGE BOWL AND FLIP IT QUICKLY. MAKE THE SAUCE AND PUT IN ON TOP AS IN THE VIDEO.
做法:1) 梅菜處理:先把老頭切去, 把葉片展開分別冲洗,清洗後用淡鹽水浸0.5小時, 充份清洗控乾切碎.熱鍋下油中火爆蒜茸-薑米, 下梅菜炒透炒香, 下水1/4杯 加入冰糖煮5分鐘出鍋待用.
2) 豬肉氽燙: 清水一鍋(能沒過肉面即可), 放入薑-葱-八角-香葉-绍興酒, 凉水下肉煮滚轉小火, 煮30分鐘撈起抹乾. 豬皮挿針.
3) 豬肉上皮:肉皮朝上 ,在皮上抹老抽, 抹两次每次相隔约10分鐘, 待老抽乾後將整塊豬肉都抹乾.
4) 炸皮上色:用平底鍋下菜油半杯, 油温稍熱下豬肉皮向下, 中慢火慢半煎炸, 約5分鐘至豬皮有點乾硬. 炸時要下鍋蓋防啪啪聲中油沫弹出,但要留缝讓水氣排出. 炸好後關火才把肉取出, 馬上浸入冷水中浸1小時, 取出抹乾水份.
5) 豬肉醃制: 調制醬汁: 生抽-老抽- 蠔油1茶匙-紹興酒- 麻油-胡椒粉; 把肉: 把肉切成寬约2.5吋的長方形, 再切 0.5吋的厚件,把醬汁和肉拌匀醃片刻.
6) 肉碼排碗:取一個適合的大碗, 取醃好的扣肉, 皮向下排入碗裏, 上面放上梅菜壓緊. 余下的醃料也倒入碗中.
7)炖扣肉:蒸鍋注清水開火煮滾, 放入扣肉再煮沸轉小火炖2.5小時. 出鍋後先倒出湯汁.把一個大碟蓋在大碗上, 迅速翻轉(這動作称為扣, 倒扣之意), 便成豬皮朝上的扣肉. 把湯汁調味勾芡下麻油拌匀再淋在其上面.

[@vivivia81]

睇見都好想食，當中有啲竅門唔講真係唔識。多謝！我會繼續留意睇你嘅頻道跟你學多啲😋好期待之後嘅影片

[@dennykitchen]

多謝你的欣賞

[@siuchorli5874]

Upside down, 扣肉，倒扣的由來， 哈哈哈 😍。

[@mandymlwong6429]

很喜歡看你的視頻，講得很清楚，對我很有幫助，有時間請拍多些。

[@dennychan9184]

Mandy 多謝你欣賞,請繼續关注我的其他視頻,記得訂閱.和按小鈴鐺.

[@chongmay7666]

多謝教導，好專業，要學煑，我也是在多倫多

[@dennychan9184]

DearMay 多謝你的鼓勵.你煮了梅菜扣肉未? 請试试,相信你馬到成功,希望你分享你的心得,並欢迎你和我一起探討.

[@nang7411]

謝謝師傅詳細示範解釋, 我住南加州, 這陣子很熱, 待天氣稍涼我會跟您學煮，與家人分享

[@dennykitchen]

多謝你的認同和鼓勵.秋涼在即希望你嘗試成功.

[@markfung6418]

Thanks for sharing! Beautiful vid.

[@dennykitchen]

Glad you like it!

[@Gloves708]

陳師傅加油💪 煮多D好菜給大家分享

[@dennychan9184]

Erin Taylor 多謝你的欣賞,希望你繼續关注我的其他視頻,請不要忘記訂閱.

[@dennychan9184]

Erin Taylor 多謝你的欣賞,請繼續关注我的其他視頻,記得訂閱

[@meileung1657]

流口水了🤤好專業啊👍

[@dennychan9184]

多谢鼓励.希望你繼續關注我其他視頻.

[@dennychan9184]

你有沒有動手试一试的冲動.你肯试必定成功.多试幾次就變成專業了.加油吧,我支持你,有问题即管问我,我一定挺你的.

[@nang7411]

陳師傅: 今天立冬, 洛杉磯迎來第一場冬雨, 加上慶祝我們狂人總統連任落敗, 決定跟您視頻做這個菜。謝謝您詳細的講解示範, 做出來味道很好! 自我評判: 1. 五花腩可以買肥一㸃, 而且型狀不夠"四正", 切起來不夠整齊 2. 用了半袋放在冰箱已久的梅菜, 梗多葉少, 下次買袋多些葉的用整包, 因為梅菜吸收了汁好好味。我會分给兒女試食及索取他們的評語。

[@HappyAnAnKeepLearning]

伯伯好，
你煮的餸菜好靚呀，
請你得閒再煮多些丫

[@dennykitchen]

Miss Ko 多謝你的欣賞,請繼續關注我的其他視頻,記得訂閱,再按下小鈴鐺,希望你把那視頻轉發给你的其他朋友分享,

[@HappyAnAnKeepLearning]

@@dennykitchen
伯伯好，
請問
能煮一些可以伴酒的涼拌小食餸菜嗎？
睇奧運，香港好熱30幾度，
謝謝🙏

[@dennykitchen]

@@HappyAnAnKeepLearning 你好!你提议我做營伴酒的凉拌小食.這提议很好.我計劃中要做"熏魚",可冷食,可熱食,請留意我的视頻.
多謝你的欣賞,請繼續關注我的其他視頻,記得訂閱,再按下小鈴鐺.希望你把那視頻轉發给你的其他朋友分享.

[@nang7411]

師傅、現在南加州疫情十分嚴峻, 不宜外出, 我有梅菜芯在家, 五花腩可網購, 但是切開了一條一條的, 炸的步驟可行嗎?請指教。

[@dennychan9184]

Na Ng 五花腩一條一條的也免强可用.原本整塊以半煎炸為好.但是也有人整塊的用炸的方法去做都不是问題.但一條條的确实不好煎,因它會變形不好控制.你选用炸是對的. 多謝你的欣賞,請繼續关注我的其他視頻,記得訂閱.再按下小鈴鐺.有任何問題請繼續留言必复.

[@nang7411]

謝謝你!我已訂閱了您的頻道。

[@milkwong4295]

👍👍👍

[@dennykitchen]

多謝

[@siuchorli5874]

Upside down, 扣肉，倒扣的由來， 哈哈哈 😍。