咸鱼茄子花腩煲 Claypot Salted Fish Pork Belly Eggplant

一道常在外面吃的菜肴
今天自己弄煮多一些酱汁好下饭
也加入了茄子，味道很好！

材料Ingredients:

五花腩(切小块) 300g pork belly (diced)

茄子(切长条) 1 eggplants (cut into smaller pieces)

咸鱼 1 piece salted fish

大洋葱 1 large sliced onion

香葱切小段 sliced spring onion

辣椒丝及辣椒干少许 some sliced chili & dried chili

八角及丁香花 star anise & clove flower

蒜末 minced garlic

调味料：五香粉，盐，生粉，黑酱油，绍兴酒

五花腩用调味料腌制大约3-4小时

seasoning: five spice, salt,  corn starch, thick soy sauce and shao xin wine

marinate the pork belly with all seasoning for at least 3-4 hours

将茄子及咸鱼煎炸香取出沥干油份

pan fry the eggplants and set aside

放2大匙油入砂锅爆香洋葱及蒜末
然后加入五花腩翻炒至大约7成熟时

加入辣椒丝，辣椒干翻炒

加入葱段，八角，丁香花及适量的水

再加入适量调味料焖煮大约15-20分钟

再加入炸好的茄子和咸鱼，煮至水快收干即可

heat oil in claypot, stir fry in minced garlic & large onion
add in pork belly and stir fry until almost cooked

then add in dried chili, chili and stir fry for another 1 minute

add in sliced spring onion, star anise and clove flower

and some water simmer for about 15-20 minutes

lastly add in fried eggplants simmer until the sauce thicken