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梅菜五花肉 Meigan cai (Dried Vegetable)stew Pork Belly

梅菜五花肉 Meigan cai (Molded Dried Vegetable)stew Pork Belly
A bundle of Dried Vegetable
材料:
咸梅菜 半扎/100gm
五花肉 200gm(切块/一寸半左右)
八角  2-3粒
黑酱油 少许
蒜末 3瓣-4瓣(切幼)
糖 一小匙
做法:
1) 慢的方法:
    梅菜反复清洗后泡水六个钟。
    快的方法:
    用2-3大汤匙的盐煮3-4分钟
   (于咸攻咸-“减减加”/
    “咸咸变淡”)的Y言论。
    倒掉水,注入清水,再滚 3-4分钟。
        ***(能快速把咸味除掉懒人做法)。
2) 爆香蒜末,放入五花肉,炒至变白。
3) 梅菜加进去,加黑酱油,加少糖,加八角。
4)  要小火焖上30-45分钟。

梅菜五花肉 Meigan cai (Dried Vegetable) Pork Berry
Ingredients:
Salty dried vegetable/Meigan cai  half bundle/100gm
Pork belly 200gm (cut cube/ one and half inches )
Anise 2-3 capsules
A little dark soy sauce
Minced garlic 3 -4 flap
A teaspoon of sugar

Steps:
1) Slow approach: Soak dried vegetable/ Meigan cai for six hours after repeated washing till no salt.
    Quick method: Using boiling  water with fil 2-3 tablespoons of salt and cook for 3-4 minutes.   
                           Discard the water, and boiling with new water for 3-4 minutes.  
                           (To quickly salty fades).
2) Heat wok, saute garlic, add pork, stir-fry until pork belly become white in color.
3) Added dried vegetable/ Meigan cai, with add black soy sauce, sugar and anise.  
4)Small fire stew about 30-45 minutes, then can be serve.
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