咸鱼花腩煲 Salted Fish & Pork Belly In ClayPot

咸鱼花腩煲

材料：
2 大匙油
50g 咸鱼 （切粒）
5 条辣椒干 （切段）
15 片姜
1 粒洋葱 （切片）
300g 花肉 （切薄片）
3 棵青葱 （切段）

调味料：
1/2 大匙生抽
1 小匙糖
1 小匙蚝油
1 小匙黑酱油
1 大匙绍兴酒
100ml 水

做法：
1。 烧热1 大匙油， 用小火爆香咸鱼和辣椒干。
2。加入姜片，洋葱和花肉拌炒均匀，加入调味料焖3分钟至肉软。
3。烧热一砂煲，加入1 大匙油和青葱段，然后将焖好的花肉倒入，并加入1 大匙绍兴酒，盖上，再焗煮1-2分钟至香便可上桌。

贴士：
1。买回来的花肉在切之前，放进冰箱里稍微冷冻至硬，再取出切薄片，就容易多了。
2。用梅香咸鱼，会比较好吃。


Salted Fish & Pork Belly In ClayPot

Ingredients:
2 tbsp oil
50g salted fish
5 dried chili
15 slices ginger
1 onion
300g pork belly
3 stalks spring onion

Seasoning:
1/2 tbsp light soya sauce
1 tsp sugar
1 tsp oyster sauce
1 tsp dark soya sauce
1 tsp shaoxing wine
100ml water

Method:
1. Heat up 1 tbsp oil, saute salted fish and dried chili at low heat until fragrant.
2. Add in ginger, onion, pork belly and stir well. Add in seasoning, stir well and cook for 3 minutes until meat is tender.
3. Heat up a clay pot, add in 1 tbsp oil and saute spring onion until fragrant. Add in pork belly mixture, 1 tbsp shaoxing wine and cover the lid. Simmer for another 1-2 minutes until fragrant. Serve immediately.

Tips：
1. Chill meat in the fridge until slightly firm for easy slicing into thin slices.
2. Use "Mui Hiong" salted fish for better flavour.