經典粵菜推薦05：梅菜扣肉

梅菜扣肉也稱為燒白，是漢族傳統名菜，屬粵菜客家菜。通常是將五花肉上湯鍋煮透，加老抽、油炸上色，再切成肉片。之後加蔥、姜等調料炒片刻，再下湯用小火燜爛。五花肉盛入碗里，上鋪梅菜段，倒入原湯蒸透。走菜時，把肉反扣在盤中。成菜後，肉爛味香，吃起來咸中略帶甜味，肥而不膩。

Pork with salted vegetable also known as the burning white, is the han nationality traditional dish, guangdong hakka dishes. Usually will take soup pot cooked pork belly, add soy sauce, Fried colored, then cut into meat. After add green onion, ginger and other spices fry for a moment, then the braised soup with a small fire. Pork belly, sheng into the bowl with preserved vegetable section, stir in broth, steamed. Walk, locked the meat on the plate. Into a dish, meat rotten smell, taste salty in the sweet, fat but not greasy.

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