建业美食 Food for JYIS

梅菜扣肉 Pork with salted vegetable

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梅菜扣肉，汉族传统名菜，属客家菜 。制作材料有五花肉、梅菜、葱白、姜片等。通常是将五花肉上汤锅煮透，加老抽，油炸上色，再切成肉片。之后加葱、姜等调料炒片刻，再下汤用小火焖烂，五花肉盛入碗里，上铺梅菜段，倒入肥而不腻。

Pork with salted vegetable, a famous traditional dish of the Han nationality, belongs to Hakka people cuisine. Production materials are streaky pork, Mei Cai, scallion white, ginger, and so on. It is usually pork belly on the soup pot to boil, add soy sauce, deep-fried coloring, and then cut into pieces of meat. Then add onion, ginger and other spices stir-fry for a while, and then the soup with low heat braised, pork belly into the bowl, shop Mei Cai section, pour fat but not greasy.

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梅菜扣肉菜色艳红油亮，汁黏稠鲜美，扣肉滑溜醇香，肥而不腻，食之软烂醇香。当入口咀嚼一块，却感觉它一点也不肥腻； 而梅菜吸收了肉香，变得更加绵软香醇、浓郁芳香 。五花肉浓浓的肉香， 梅干菜淡淡的清香，相互搭配起来真是恰到好处，闻起来就香气扑鼻，吃到口里更是回味悠长。

The color of braised pork with salted vegetables is bright red and bright, the juice is thick and delicious, the meat is smooth and mellow, fat but not greasy, and the food is soft, rotten and mellow.When you chew a piece of it, you feel it is not greasy at all; while the plum vegetables absorb the meat flavor and become more soft, mellow and fragrant. The strong meat aroma of streaky pork and the faint fragrance of dried plum vegetables are just right for each other. They smell delicious and have a long aftertaste in the mouth.