好香好下饭的一道家常菜
都适合男女老少
材料Ingredients:
五花肉 500g pork belly
云耳 (热水泡软)
Black fungus
(soak in hot water until soft)
腌汁材料Seasoning ingredients:
红腐乳 2 pieces red bean curd
腐乳 1/2 teaspoon fermented bean curd
腐乳 1/2 teaspoon fermented bean curd
日本白酒 1 teaspoon Japanese rice wine(mizkan)
将五花肉洗干净
把全部腌汁材料倒入调拌均匀
放入五花肉腌制至少12小时或隔夜更好
wash and clean the pork belly
place all seasoning ingredients into a plastic bag/container
add in the pork belly and mix well
leave it to marinade for about 12 hours
or overnight
or overnight
热油锅
爆香姜丝，蒜末和小洋葱
倒入五花腩翻炒片刻
加入适量的水
再加入云耳
中火焖煮大约20分钟
转小火焖煮大约30分钟至到肉软
最后加入适量的盐, 生抽和绍兴酒
Heat oil in wok
Stir fry ginger, shallot & garlic
add in marinated pork belly
stir fry for 1 - 2 minutes
add in black fungus and water
enough to cover all food in wok
braise in medium heat for around 20 minutes
then turn to low heat continue
to cook for around 30 minutes
until the pork belly soft
lastly add in a salt, soya sauce and
shao xin wine to taste
爆香姜丝，蒜末和小洋葱
倒入五花腩翻炒片刻
加入适量的水
再加入云耳
中火焖煮大约20分钟
转小火焖煮大约30分钟至到肉软
最后加入适量的盐, 生抽和绍兴酒
Heat oil in wok
Stir fry ginger, shallot & garlic
add in marinated pork belly
stir fry for 1 - 2 minutes
add in black fungus and water
enough to cover all food in wok
braise in medium heat for around 20 minutes
then turn to low heat continue
to cook for around 30 minutes
until the pork belly soft
lastly add in a salt, soya sauce and
shao xin wine to taste
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