梅菜烧肉

2 lb pork belly, 切块 1 inch

1 bag 梅菜

sugar, water

(or 1 lb port belly + .5 bag 梅菜)

1) 洗肉 – 锅内放入肉块, 放入水(超过肉), 开大火,水开后开成小火, 约二分钟后, 将肉盛出,倒掉所有水.

2) 锅内放入肉块, 放入水(刚刚超过肉), 开大火,水开后放入梅菜, 水开后开成小火, 一小時後放 3-5 大勺糖,拌勻, 30-40分钟后关火.

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Published in: on February 9, 2015 at 2:28 pm  Leave a Comment  

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