1 tsp salt / 盐 1茶匙 30g light soy sauce / 酱青/ 生抽 30克 20g dark soy sauce / 黑酱油 20克 50g Chinese cooking wine / 料酒 50克
Method
1. Apply some light soy sauce on the pork belly skin. Deep-fry the pork belly (with the skin facing down) till golden brown. 五花肉的皮涂上少许生抽,放入锅子里(皮向下),油炸至金黄色。
2. Heat a wok with some oil to stir-fry the all the Stew Ingredients. 锅子里再烧热一些油,炒过全部焖肉的材料。
3. Bring the water to boil in another pot. Pour the stew ingredients and belly meat in the boiling water, add Seasonings. Stew for 90 minutes. 把清水倒在另外一个锅,煮沸,加入炒好的材料和炸过的五花肉,以及调味料。焖90分钟。
4. Check the meat after stewing for 90 minutes to ensure that the meat it is soft enough. Remove the stewed pork belly from the pot. 焖90分钟后开盖检查,确定五花肉已经煮软。把五花肉取出来。
5. Thicken some of the stewed stock with some cornstarch solution. Add 1/2 tsp of black vinegar and a bit of sesame sauce to enhance the flavour. Pour the sauce over stewed meat and serve. 把要用的炖肉汁勾芡,可以加上一些麻油和1/2茶匙醋以添加风味。淋在五花肉上即可。