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Replicate the Sweet Taste of Home in Just Three Steps, Soft, Smooth, and Not at All Greasy都知道吃肉要吃五花三層，但這肥美的五花肉，怎麽做才能香而不膩口呢？不如學學紹興人，只加一味料，就能把肉燒得酥軟不膩，還能生津補虛。這料，就是紹興人最愛的梅幹菜。今天要做的梅幹菜燒肉便是紹興傳統名菜，在紹興出生長大的魯迅先生對這菜著迷，常用它來招待朋友。今天我們就跟著紹興大廚學學，包教包會！We all know that pork belly is the most flavorful part of a pig. But how to make marbled pork so that it’s rich, tasty but doesn’t taste too fatty? We could learn from Shaoxing people, by adding one ingredient, we can make the meat soft but not greasy, meanwhile promoting the secretion of saliva and body fluid. This ingredient is Shaoxing people's favorite meigancai (dry pickled mustard greens). The dish we are making today – braised marbled pork with meigancai is a famous traditional Shaoxing dish. Born and raised in Shaoxing, Mr. Lu Xun was fascinated by this dish, and often treated his friends to it. Today we will see how Shaoxing chef does it, and we sure can do it ourselves.
