細個的時候屋企人最喜歡去位於旺角既泉章居食飯,而最喜歡既菜式其中一款就是梅菜扣肉,細個時每次屋企人點呢道菜,都覺得:「咁鬼肥😱我就唔食啦!」,所以肉我就真係唔食既,最鐘意是食梅菜、又爽又甜好好味!
梅菜扣肉呢道菜式,食既係心意,因為製作時間長,現在間唔中會整俾家中老人家食,但只限食一塊半塊,看住佢地唔俾多吃🤣等佢地過下口癮啦!
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五花腩醃料:豉油一湯匙、冰糖1.5湯匙、蠔油一湯匙、柱侯醬一湯匙、老抽半湯匙
梅菜調味:豉油1湯匙、老抽1.5湯匙紹興酒三瓶蓋、冰糖兩湯匙
工具:叉一隻、錫紙一塊
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1. 梅菜買回來後洗淨,用水浸1小時,然後逐塊洗淨備用(一定要逐塊洗淨,因為好多沙!)
2. 五花腩洗淨後,用跑活水的方法處理;在另一個鍋中燒熱熱水,放入3塊薑片,把豬腩加進,煮35分鐘
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10. 炒鑊加入2茶匙油,爆香蒜粒,加入梅菜炒至乾身
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