豆瓣酱慈姑焖花肉 Braised Bud Mushroom Pork Belly

最近都以焖煮方式来弄菜肴，比起煎炸的好。

这道菜味道非常好，焖到入味而且花肉嫩度刚刚好。

老公就是喜欢这样的口感，有嚼劲又香更好下饭。

材料Ingredients:

花肉(切小块) pork belly (cut into small chunk)

慈姑(切片或切小块) bud mushroom (sliced or diced)
豆瓣酱 2 tablespoons taucu paste

姜丝 sliced ginger
小辣椒 chili padi 

蒜末和洋葱末 minced garlic and shallot

香菜香葱少许 some coriander & spring onion

调味料 seasoning:

麻油，耗油，老抽，盐和绍兴酒

sesame oil, oyster sauce, thick soy sauce, salt and shao xin wine

用盐，胡椒粉，少许黑酱油，麻油和薯粉腌制花肉大约30分钟

烧热油锅，放入姜片，蒜末和洋葱末爆香 
加入豆瓣酱和小辣椒翻炒香 

然后加入花肉翻炒大约1-2分钟
加入适量耗油，老抽和生抽
然后加入慈姑和适量的水煮滚

转小火焖煮至花肉和慈姑至熟变软
最后调味即可

marinate the pork belly with salt, pepper, black soy sauce, 

sesame oil and corn starch for about 30 minutes

stir fry sliced ginger, minced garlic and shallot with hot oil

add in taucu paste and chili stir fry for 1 minute

add in the pork belly and stir fry for another 1-2 minutes

then add in some oyster sauce, thick soy sauce

and soy sauce stir fry and mix well 

add in bud mushroom and water (cover all ingredients) and bring it to boil

turn to low heat simmer until the pork belly and bud mushroom is tender and soft

lastly add in salt and shao xin wine to taste

sprinkle some coriander on top and serve hot