小菜
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梅菜扣肉將五花腩煮後炸香切片，鋪上梅菜，以豆豉紅腐乳汁蒸約四十分鐘。
將豬五花肉仔細刮洗乾淨，再放入清水鍋中煮至熟透，撈出備用。在煮好的五花肉肉皮上均勻地塗抹一層深色醬油。
Scrape and rinse the pork belly clean, then boil in a pot of fresh water until cooked through. Remove and brush dark soy sauce evenly over the skin.
燒熱炒鍋，倒入適量食用油，待油燒至七成熱時，將塗好醬油的五花肉放入鍋中。蓋上鍋蓋，炸至鍋內聽不到響聲（表示水分已炸幹），即可將肉撈出。
Heat a wok with oil to about 70 percent hot. Add the pork, cover with a lid, and deep-fry until the sizzling subsides, then lift it out.
將炸好的肉塊放在一旁晾涼。待肉塊冷卻後，將其切成長度約8釐米、寬度約4釐米、厚度約0.5釐米的薄片。將切好的肉片整齊地排放在一個扣碗內，擺成風車狀。
Let the fried pork cool, then slice into pieces about 8 cm long, 4 cm wide, and 0.5 cm thick. Arrange in a steam bowl in a windmill pattern.
取一個碗，將豆豉、蒜頭和紅腐乳一同壓爛。然後，加入川椒酒、鹽、白糖、深色醬油和薑片，拌勻，調配成味汁。
Mash the fermented black beans, garlic, and red fermented bean curd in a bowl. Add Sichuan peppercorn wine, salt, sugar, dark soy sauce, and ginger slices, and mix into a seasoning sauce.
將調好的味汁均勻地倒在扣碗中的肉片上。將整個扣碗連同肉片一起放入蒸籠中，隔水蒸煮大約40分鐘後取出。
Pour the seasoning sauce over the pork slices in the bowl. Place the bowl into a steamer and steam over water for about 40 minutes, then remove.
將梅菜心洗淨，切成長片。加入白糖和淺色醬油拌勻。將拌好的梅菜鋪在蒸好的肉片上，再次放入蒸籠中，繼續蒸5分鐘後取出。
Rinse the preserved mustard green hearts, slice lengthwise, and toss with sugar and light soy sauce. Spread the mustard greens over the pork and steam for another 5 minutes, then remove.
將蒸肉時產生的原汁濾出，再將蒸好的扣肉倒扣在盤子中。
Strain the juices from the steamed pork, then invert the bowl onto a serving plate so the pork sits on top.
將濾出的原汁燒滾，用生粉水勾一個稀芡，最後將勾好的芡汁均勻地淋在扣肉上即可。
Bring the strained juices to a boil, thicken with a corn starch slurry, and pour over the pork to serve.
