Ingredients | 材料：10g black moss (fa cai) | 发菜 10克, 300g roasted pork belly |烧腩肉 300克, 50g dried oysters | 蚝豉 50克, 30g carrot, peeled and sliced | 红萝卜（去皮，切片）30克, 10g ginger slices | 姜片 10克, 1 stalk spring onion, sectioned | 葱（切段）1棵
Seasonings | 调味料: 1/2 tbsp Shaoxing wine | 绍兴酒 1/2汤匙, 1 tbsp oyster sauce | 蚝油 1汤匙, 1/2 tbsp light soy sauce | 生抽 1/2汤匙, 1 tsp sugar | 糖 1茶匙, 300ml stock or soaked water of dried oysters | 上汤／泡蚝豉水 300毫升
Starch Solution (Mixed) | 芡汁: 1 tsp corn flour | 玉米粉 1茶匙, 1 tbsp water | 蚝油 1汤匙
Method | 做法:
1. Rinse oysters and soak in water for 1 hour. Remove and drain. Reserve the soaked water for later use.
蚝豉洗净，浸泡水中1小时，然后沥干。保留浸泡蚝 豉的水。
2. Heat up 2 tbsp of oil in a wok, stir-fry ginger slices and spring onion until fragrant. Add Seasonings and roasted pork belly, braise over low heat for 15- 20 minutes.
锅中烧热2汤匙油，爆香姜片和葱。加入蚝豉爆炒， 然后加入调味料和烧腩肉，以小火焖15-20分钟。
3. Add carrot and braise for a while. Add black moss and bring to a boil.
加入红萝卜焖片刻，然后加入发菜煮滚。
4. Thicken the gravy with Starch Solution and serve.
以芡汁勾芡即可。
食谱可从各大众书局购买。
原食谱来自
