Ingredients A | 材料A：350g garoupa fish slice | 石斑鱼片350克，50g pork belly (skin removed) | 花肉50克（去皮），1 tbsp fermented spicy beans(chopped) | 辣豆瓣酱1汤匙（剁碎），1 tbsp Shao Xing wine |花雕酒1汤匙，50ml water|清水50毫升，cornflour solution (for thickening) | 生粉水适量（勾芡用）
Ingredients B：| 材料B：60g sweetened preserved mustard cabbage (sweet mui choy，soaked and chopped finely) | 甜梅菜干60克（浸泡剁碎），1 tbsp finely shredded ginger | 姜茸1汤匙，1 tsp chopped garlic | 蒜茸1茶匙，1 tsp chopped shallot | 葱头茸1茶匙
Seasoning | 调味料：1 tbsp light soy sauce | 酱油1汤匙，1 tbsp oyster sauce|蚝油1汤匙，½ tsp pepper | 胡椒粉½茶匙，1 tsp sesame oil | 麻油1茶匙，½ tsp chicken stock powder | 鸡粉½茶匙，1 tsp sugar | 白糖1茶匙
Method | 做法：
1.Blanch pork belly in a pot of boiling hot water for 2 minutes. Remove then slice.
用滚水川烫花肉2分钟，然后切薄片。
2.Heat oil in a wok and sauté ingredients B until fragrant. Add in fermented spicy beans，water and seasoning. Cook to a boil. Drizzle in a little cornflour solution to thicken the gravy.
起锅热油，把材料B炒香，然后加入辣豆瓣酱、清水及调味料，煮至滚后以生粉水勾芡。
3.Place fish slice on a steaming plate. Arrange the pork belly over then spoon the prepared preserved mustard cabbage mixture on top. Cover with a few more slices of pork belly.
把鱼片排入碟子里，铺上花肉片，然后淋上梅菜酱汁，再铺上一层花肉片。
4.Steam in a preheated steamer over high heat for about 15 minutes or until fish is cooked through. Open the steamer and splash in Shao Xing wine for extra flavour.
大火蒸15分钟至鱼肉熟透，攒入花雕酒即可。
原食谱来自：Feminine 风采第635期
