五花肉焖菜甫咸鱼头Braised Pork Belly With Pickled Radish And Slated Fish Head

材料
五花肉350克（去皮切块）、甜菜甫80克（浸泡）、梅香咸鱼头½粒、蒜头1粒、老姜20克（拍扁）、辣椒干5条、
上汤1.2公升
调味料
味精½茶匙、盐少许
做法
1 梅香咸鱼头放入干镬中，以少许油煎香，取出待用。（图1-2）
2 镬中下菜莆炒香，放入五花肉炒至变色，然后加入其余材料炒匀。（图3-5）
3 加入上汤煮滚后，转小火继续焖煮半小时。
4 加入调味料便可。

INGREDIENTS
350g pork belly (remove skin and cut into pieces), 80g sweet pickled radish (soaked), ½ portion Mei
Xiang salted fish head (seared), 1 whole garlic, 20g old ginger (smashed), 5 dried chili, 1.2 liter stock
SEASONING
½ tsp MSG, dash of salt
METHOD
1 Seared Mei Xiang salted fish head with some oil in wok, set aside. (pic 1-2)
2 Add sweet pickled radish to wok, stir fry till fragrant. Put in the pork belly, fry till color change. (pic 3-5)
3 Pour in stock and bring to boil, simmer in low heat for 30 minutes.
4 Season to taste.