红萝卜焖五花腩 Braised Carrot w Pork Belly

材料Ingredients:

五花猪肉, 红萝卜

冰糖, 姜片, 香葱段, 八角, 小辣椒

盐, 生抽, 老抽, 料酒, 清水

pork belly, carrot

rock sugar, sliced ginger, spring onion, star anise, chili 

salt, soy sauce, thick soy sauce, shao xin wine & water

锅内放少许油，放入冰糖慢火煮溶

至锅内开始冒烟时，冰糖溶化变成深褐色

先加入 香葱段，姜片，小辣椒，八角炒出香味

然后再加入五花肉小火翻炒

炒至五花肉出少许油脂和均匀上色，再加入红萝卜

加入清水，水量刚越过肉块，盐，生抽，老抽，料酒调味

加盖大火烧滚再转小火焖大约40分钟

然后开盖中火将汤汁煮至浓稠即可

add 2 tablespoons cooking oil in wok 

add in rock sugar and stir until melt and turn into brown colour

add in spring onion, sliced ginger, chili and star anise and stir fry

add in pork belly and stir fry for few minutes and then add in carrot

add in water (to cover the pork belly and carrot), salt, soy sauce

thick soy sauce, shao xin wine 

bring to boil and covered and simmer for about 40 minutes with low heat

uncovered and simmer with medium heat until the sauce turn thick