2016第一道菜 美味的秘密不仅来自食材本身，还融进时间以及你的耐心守候。祝大家新年快乐！
五花肉 1800克（Pork belly 1800 g）
鲜干白菜200克（Chinese Dried cabbage 200g）
霉干菜200克（ Dried cabbage-- Meigan Cai 200克）
盐 2.5汤匙（2.5 tbsp salt）
白酒或米酒1/4杯（1/4 cup liquor or rice wine）
糖 3茶匙（3 tsp sugar）
秘制干菜肉。这是我们家过年必做的菜，它非常的香 吃过一定不会忘记。虽然它很费时间但很值得。
1、首先要这种霉干菜，放到水里浸泡2个小时，然后洗净 要多洗几遍可能有沙子，挤干水分。
2、同时把另一种干菜--干鲜白菜， 同样浸泡2个小时，剪去坚硬的根部 ，然后洗净 沥干 切碎。
3、然后把2种干菜都放到镂空的容器或者蒸笼里 放进锅中，烧开后蒸15分钟。备用
4、五花肉 切成大块。放入冷水锅里 烧开后煮2分钟，捞出，清洗去浮沫。
5、煎锅烧热，放少量的油，如果是用不粘锅可以不用油。放入五花肉块，用中火简直四面金黄。这需要一点耐心。注意火力，不要煎焦了。
6、放入盐和白酒，这里的盐需要比较多，不用担心。另外白酒最好用高度的，实在没有用米酒也可以。再煎5分钟，让肉块入味。
7、取出五花肉留下底油，把蒸好的干菜放入。加入白糖，用中火翻炒 至干菜颜色变暗，约需25-30分钟。
8、再放入煎过的五花肉 与干菜混匀。
9、转小火焖炒，每3分钟翻炒一次，大约要炒30-40分钟，注意锅底不要糊了。
10、准备一个足够大的碗，把炒好的肉和干菜，一层菜一层肉的码在碗里。
11、然后放凉，加盖密封好 放入冰箱冷藏3天。
12、三天以后，把五花肉取出，用小火煎透，至肉色透明，至少要30分钟，一定要耐心煎透。
13、再用煎肉的锅，开小火把干菜翻炒至少30分钟 一直到颜色变得更暗。然后和之前一样放回碗里，冰箱冷藏。
14、然后重复着每三天翻炒一次，一般一周就可以开始吃，但重复时间越长，肉和干菜就越香。15天以后会达到非常好的效果。
Today I will be showing you guys my grandma's secret recipe for a new years traditional dish, It's a very fragrant dish that requires a lot of time but it's so worth the result.
First we will need a type of dried preserved vegetable called Dried cabbage-meigan cai, soak them in water for 2 hours, wash clean and make sure you get rid of any sand in it, squeeze out excess water
Now take out another type of chinese dried cabbage and soak for 2 hours, cut off the hard stem and soak clean, dry and mince. for a detailed description of these two preserved vegetables, head to my website.
Place both of these cabbages into a steamer or a colander and place it into a pot after it has come to a boil steam for 15 minutes and set aside
Cut up the pork belly into large chunks, place into a cold pot of water, after it has come to a boil wait for 2 minutes then strain out, wash clean of the foam
Heat the pan hot and add a little bit of oil, if you are using a non stick pan you can skip the oil. place the pork chunks on and pan fry until all four sides are golden, this will take a bit of time and patience, careful of the heat and not burn the meat
Add in the salt and white wine, this will seem like a lot of salt , don't worry. use a high degree white wine, if you don't have it substitute with rice wine instead, pan fry the meat for 5 minutes to let the meat soak in the flavour
Take out the meat and leave the oil behind, add in the steamed cabbage, add in the sugar and panfry on medium heat until the cabbage turns a darker color, this should take about 25-30 minutes
add in the panfried pork and mix together
Turn down to low heat and let it sit and stir every 3 minutes, this should take about 30-40 minutes, careful not burn the cabbage at the bottom
Prepare a large bowl and line the meat and the cabbage inside, layer by later
Let it chill then seal with a cover and let it chill for 3 days
3 days later, take out the meat and panfry on low heat until the color becomes translucent, should take about 30 minutes
Use this same pot and panfry the dried cabbage for 30 minutes as well on low heat until the cabbage turns dark in color then place everything back into the bowl the way it was chill in the fridge
Repeat this process every 3 days for about a week, but the longer you do this the more fragrant it will taste, 15 days would be the perfect timing
