Page 171 - hakka 2025

姐婆菜

Jiepo Dish (Maternal Grandmother’s Dish)

■ 主料 ■ Main Ingredients
猪前夹肉 500克 500 grams pork shoulder
咸菜叶 1片 1 large pickled vegetable leaf

■ 辅料 ■ Auxiliary Ingredients
葱花 10克 10 grams chopped green onions
干葱 20克 20 grams shallots

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
胡椒粉 半茶匙 ½ teaspoon ground pepper
生抽 1茶匙 1 teaspoon light soy sauce
南薯粉 1茶匙 1 teaspoon sweet potato starch
食用油 2汤匙 2 tablespoons cooking oil

■ 制作流程 ■ Method
1. 将肥瘦相间的猪前夹肉切成小粒，干葱头切粒， 1. Dice the pork shoulder into small pieces and dice the
随后加入盐食、生抽和南薯粉调味，搅拌均匀后 shallots. Then season meat pork and shallots with
稍加摔打，使肉馅更有弹性。 salt, light soy sauce and sweet potato starch. Mix
2. 将大片咸菜叶对折，夹住调好的肉馅，然后整齐 well and gently slap the mixture to enhance its elas-
地摆放在碟上。 ticity.
3. 将整盘菜放入蒸锅中，大火蒸制15分钟后取出。 2. Fold the large pickled vegetable leaf in half and sand-
揭开上层咸菜叶，撒上葱花和胡椒粉，再淋上热 wich the seasoned meat mixture in between. Ar-
油，最后将咸菜叶重新盖上，即可上桌。 range it on a plate.
3. Steam the dish in a steamer over high heat for 15
■ 风味特色 minutes. Remove from the steamer, uncover the top
味道酸爽，咸香不腻。 layer of the pickled vegetable layer, sprinkle with
chopped green onions and ground pepper, drizzle
with hot oil. Finally, cover meat again with the pick-
led vegetable leaf before serving.

■ Flavour Characteristics
The dish is pleasantly sour, savory, and not greasy.

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