绍兴梅干菜烧肉
梅干菜是绍兴当地的特产，有着悠久的历史。梅干菜由腌咸菜晒干而成。若梅干菜中再混入笋干则口味更鲜美。梅干菜由于制作简单，长期保存不会变质，绍兴的乡村几乎家家户户都加工梅干菜。梅干菜烧肉的制作过程是这样的：梅干菜先用清水漂一下以适当减轻一些咸味并沥干，选新鲜的上好五花肉洗净后适当油炸，然后将两者混合在一起，放入合适容器，加适当糖，不加水，最后放入蒸笼内一起长时间（将8小时）慢火蒸煮，直至猪肉酥烂为佳。此时，梅干菜咸香味完全渗透到肉里，而肉里的油质也被梅干菜吸收，肉肥酥而不腻，梅干菜颜色黑亮。梅干菜烧肉在绍兴比较流行，吃米饭时适当吃一些，刺激胃口，俗称“很下饭”。
关键词： 绍兴；干菜；猪肉；蒸煮；咸香
Shaoxing Stewed Pork with Preserved Vegetable
Dry Preserved Vegetable is shaoxing local specialties, has a long history. Dry Preserved V egetables are made from salted pickled vegetables by dry in sun. Some Dry Preserved V egetables are also mixed with bamboo shoots which make it much tastier. Due to easily making and long-term preservation, almost every family of Shaoxing villagers process Dry Preserved V egetable . The main making procedures of Stewed Pork with Preserved Vegetable process are as follows: First Dry Preserved V egetable is soaked with clear water to reduce salty and drain, and washed pork belly is appropriately fried. Second, the Dry Preserved V egetable and the pork both mixed together in the appropriate container, add appropriate sugar, no water, and put into steamer for almost eight hours by slow-fire cooking until pork is quite tender. At this time, the Dry Preserved V egetable aroma completely infiltrate into the pork, and the pork oil is also well-absorbed by the Dry Preserved V egetable , and the pork fat is rather tender but not greasy, and Dry Preserved V egetable is also getting light dark. Because the dish stimulate appetite when you eat some with rice, Stewed Pork with Preserved Vegetable is popular in Shaoxing, which is called "very salty but delicious". Keywords: shaoxing, dried vegetable, pork, steaming, salty and fragrant