Braised Pork Belly With Preserved Veggie 梅菜扣肉煲
Braised Pork Belly With Preserved Veggie 梅菜扣肉煲 |
Chinese Restaurant Burnaby Brentwood
1. Scrape off the remaining hair on the skin of the pork belly, wash it, put it in boiling water and boil for 15 minutes, take it out, spread the dark soy sauce evenly, use a plum blossom needle to stick the skin meat and fry it in boiling oil, take it out when it is fragrant, cut pieces;
2. Wash and chop the plum cabbage, put it into a white pot to explode, add some sugar and sauté until fragrant; shovel until fragrant;
3. Heat up a pot with oil, sauté minced garlic and meat pieces until fragrant, add some old soy sauce and burst, pour three bowls of water, add monosodium glutamate and sugar and cook, later, add plum vegetables and cook until the pork belly is cooked When the time comes, try the right taste.
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