The Hakka classic that takes 3 hours to perfect — braised preserved mustard greens with tender mushroom. Our grandmother's recipe, passed down 3 generations.
The Heritage
Mei Cai Kou Rou is the ultimate Hakka comfort food. The preserved mustard greens (mei cai) must be soaked, rinsed 3 times, then slowly braised until the bitter becomes sweet. Our Pinxin version took 2 years to perfect — getting the same depth of flavour without the pork belly.
Ingredients
- 200g dried mei cai (preserved mustard greens)
- 400g hericium mushroom, sliced thick
- 3 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp five spice powder
- 2 tbsp rock sugar, crushed
- 4 cloves garlic, minced
- 2" ginger, sliced
- 2 star anise
- 500ml vegetable stock
- 2 tbsp Shaoxing wine
Method
- Soak the mei cai: Rinse dried mei cai under running water. Soak in warm water for 2 hours. Rinse again 3 times to remove excess salt. Squeeze dry and chop roughly.
- Marinate mushroom: Coat mushroom slices in dark soy, five spice, and a pinch of sugar. Let sit for 30 minutes.
- Fry the aromatics: Heat oil in a clay pot or heavy pan. Fry garlic, ginger, and star anise until fragrant (2 min).
- Layer and braise: Add mei cai, stir-fry 5 minutes. Add mushroom on top. Pour in stock and Shaoxing wine. Cover and braise on lowest heat for 2 hours.
- Check and season: The mei cai should be soft and sweet, the mushroom tender and dark. Add rock sugar and light soy to taste. Braise another 30 minutes uncovered to reduce sauce.
Why 3 Hours Matters
The slow braise transforms bitter preserved greens into something deeply sweet and savoury. There are no shortcuts. This is why your grandmother spent all morning cooking it.
Want the taste without the time? Pinxin Mei Cai Hericium is cooked in our commercial kitchen using this exact 3-hour braise process. Just heat and serve.
客家经典——需要3小时才能完美的梅菜扣肉。这是我们祖母传下来的食谱，已传承三代。
传承故事
梅菜扣肉是客家人的终极疗愈美食。梅菜必须浸泡、冲洗3次，然后慢慢炖煮直到苦味变成甜味。我们的品馨版本花了2年时间完善——在没有五花肉的情况下达到同样的风味深度。
材料
- 干梅菜200克
- 猴头菇400克，切厚片
- 老抽3汤匙
- 生抽2汤匙
- 五香粉1汤匙
- 冰糖2汤匙，碾碎
- 蒜瓣4颗，切末
- 姜2寸，切片
- 八角2粒
- 素高汤500毫升
- 绍兴酒2汤匙
做法
- 浸泡梅菜：在流水下冲洗干梅菜，温水浸泡2小时，再冲洗3次去除多余盐分，挤干切碎。
- 腌制猴头菇：将猴头菇片裹上老抽、五香粉和少许糖，静置30分钟。
- 炒香料：在砂锅或厚底锅中热油，爆香蒜末、姜片和八角（2分钟）。
- 分层慢炖：加入梅菜翻炒5分钟，铺上猴头菇，倒入高汤和绍兴酒。盖上锅盖，最小火慢炖2小时。
- 调味收汁：梅菜应变软变甜，猴头菇嫩滑深色。加入冰糖和生抽调味，不盖锅再炖30分钟收汁。
为什么需要3小时
慢炖将苦涩的梅菜转化成深层的甜香。没有捷径。这就是为什么你的祖母会花一个上午来烹制它。
想要味道但没时间？品馨梅菜猴头菇在我们的厨房使用这个精确的3小时炖煮工艺制作。加热即食。
