客家梅乾菜滷肉

                       客家梅乾菜.話梅.五花肉加酒.紅冰糖.醋.醬油.胡椒粉醃漬

                                                     梅乾菜切段.泡水(去掉鹹味)洗淨備用

                                                                  起油鍋煎五花肉

                                                                      五花肉煎熟呈金黃色

                                         油鍋留少許油爆香薑片.蒜頭.辣椒

                                                              梅乾菜下鍋炒香備用

            湯鍋放入肉塊.炒香的辣椒.蒜頭.薑片.加醬油.冰糖.酒.醋.話梅.加水淹滿肉塊

                                                             水滾後加入蔥段提香

                                       肉塊熟透，撈起蔥段加入梅乾菜煮至入味即可！