華閱文章網一、梅菜扣肉
主料：豬五花肉 梅干菜 做法：1、梅干菜用溫水浸泡半小時；淘洗幾遍，去除硬梗和雜質；2、洗好的梅干菜擠干水分；油鍋入一點油，入梅干菜煸炒；加生抽（入味）老抽（上色）和白糖；（注：湯汁可留的稍大一些）盛出備用； 3、五花肉洗凈切成大塊；入油鍋煎炸；至表面金黃，肉皮起皺撈出；4、將炸好的五花肉立即投入冷水中浸泡（可使肉質回軟，便于切片）5、將肉切薄片，盡可能薄而保持肉不散，切好的肉片整齊地碼放在大碗底部，把炒好的梅干菜蓋在上面，稍微壓一下跟碗口平齊；6、入鍋中火蒸；梅干菜的湯汁會隨著蒸汽浸入肉片；蒸半小時一小時都可以，時間越長肉質越酥爛；（我蒸了兩小時，梅菜的味道全入了肉里，香氣四溢）7、蒸好后，先將碗內的湯汁逼出，湯汁備用；然后將大碗倒扣在盤子里，移去碗；最后將湯汁倒入鍋中燒開，加水淀粉勾芡，淋在扣肉上。
這道菜才算大功告成了。
二、用英語介紹梅菜扣肉的做法
Braised Pork with Preserved Vegetable in Soya Sauce主料五花肉750克 梅干菜100克Ingredients 750 grams of pork 100 grams of pickled vegetable調料色拉油適量 食鹽適量 八角1枚 料酒15毫升 生抽30毫升 老抽10毫升 水淀粉適量 大蒜2瓣 白糖5克Seasoning salad oil the right amount salt amount aniseed 1 gold cooking wine 15 ml of soy sauce 30 ml of soy sauce 10 ml water starch right amount garlic 2 valve sugar 5 grams梅菜扣肉的做法Mei food braised pork practice1.將梅干菜放入清水中浸泡5分鐘，再反復的沖洗干凈至無泥沙，八角掰成小瓣，大蒜切碎1 plum dried vegetables in water for 5 minutes, then rinse repeatedly to no sediment, octagonal breaking into small pieces, chopped garlic2.將五花肉洗凈后切成大塊，放入鍋中煮至8成熟，將五花肉撈出，趁熱在肉皮表面涂抹上一層老抽，并用竹簽在肉皮上扎上密密麻麻的孔2. Wash the pork cut into large chunks, into the pot boiling to eight mature, put the pork fish out, take the advantage of heat in skin surface coated a layer of dark soy sauce, and bamboo in the skin bar dense hole3.將五花肉上的水分擦干，放入油鍋中，肉皮朝下，炸至金黃色，肉皮爆起后撈出3 the pork moisture on the dry, placed in the pan, an upside down, fry until golden brown, remove the skin after the explosion4.將炸好的五花肉浸泡入冷水中，再分別切成1cm的厚片4 the fried pork soaked into the cold water, then cut into thick slices of 1cm5.鍋中倒入少許油，放入八角和蒜末用小火煸炒出香味，放入梅干菜炒香，加入料酒、生抽、老抽、白糖、鹽和少許清水，蓋上鍋蓋煮5分鐘5. The pot pour a little oil, add star anise and garlic with small fire stir and stir fry until fragrant. Add plum dried vegetables, stir fry, add cooking wine, soy sauce, soy sauce, sugar, salt and a little water, cover and cook for 5 minutes6.將五花肉肉皮朝下整齊的碼放碗中，把煮好的梅干菜填在上面，放入蒸鍋中蒸約2個小時6 Wuhua Rourou skin down neatly stacked in the bowl, put the cooked pickled vegetable fill in on, into the steamer and steam for about 2 hours7.取出梅菜扣肉，在面上覆蓋一個盤子，雙手按住上下碗盤，迅速將盤子翻個面，梅菜扣肉就反扣在了盤中，再將多余的湯汁潷出來倒入鍋中，用水淀粉勾芡，淋在扣肉上即可7. Remove the pork with preserved vegetable, a plate covered on the surface, hold hands up and down the dishes, quickly dishes turned face, Mei Cai Kou Rou anti buckle in the tray, then the excess juice decanter out into the pot, water starch thicken, pour in the pork on can烹飪技巧1、梅干菜有很多的細紗，一定要先用水浸泡一下在慢慢的漂洗幾遍才干凈。
Cooking Tips 1, plum dried vegetables have a lot of spinning, we must first soak in the water slowly rinse several times before.。
