梅菜燜肉，🐷肉皮嚼起來QQ的，整個吃起來肥而不膩，超級下飯🍚非常好吃👍🏻

材料：500克三層肉，300克甜梅菜，150克咸梅菜，蒜，2勺生抽，1勺老抽，1勺蚝油，1公升清水

烹飪方法: 1️⃣把買來的梅菜放清水裡浸泡1～2小時（如果急著吃就用水洗凈後面加水煮時要多加水） 2️⃣把肉先切成塊，梅菜切成小段備用 3️⃣下油待熱，加入蒜頭，炒勻爆香，加入肉片炒勻，爆至變色 4️⃣加入梅菜翻炒，翻炒均勻後加入開水漫過菜，加2勺生抽，1勺老抽，1勺蚝油，燒開轉中火，加蓋煮45分鐘 5️⃣起蓋，炒勻收水 6️⃣煮至湯汁濃厚即可盛出

The braised pork with mei cai, very delicious 👍🏻

Ingredients: 500 grams of pork ，300 grams of sweet mei cai, 150 grams of salted mei cai, garlic, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oysters, 1 liter of water

Cooking methods: 1️⃣ Soak the mei cai in clean water for 1 to 2 hours (if you are in a hurry, soak in water and boil it with more water) 2️⃣Put the meat first, and cut the mei cai 3️⃣Put the oil and wait for it to heat up, add garlic, stir-fry until fragrant, add pork slices and stir-fry until the color changes 4️⃣Add the Mei Cai and stir fry, stir evenly, add boiling water, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, turn to medium heat, cover and cook for 45 minutes 5️⃣Lifting up, frying and collecting water 6️⃣ Boil until the soup is tender