大头菜焖猪尾BRAISED PIG’S TAIL WITH PRESERVED TURNIP

以滚水川烫猪尾，然后以腌料腌数小时。Blanch pig’s tail in a pot of boiling water for 5-10 minutes. Dish out and drain.

大头菜切丝，梅菜切小段，挤掉水分。Season pig’s tail with marinade for several hours.Cut preserved turnip into shreds and sweetened preserved mustard cabbage into small sections. Squeeze out the moisture.

以不黏锅热1汤匙油，把蒜头和姜爆香，然后加入猪尾、大头菜及梅菜，炒至香。Heat 1 tbsp oil in a nonstick saucepot，saute garlic and ginger until fragrant. Add in pig’s tail and all the preserved vegetables. Stir-fry until aromatic.

加入清水，煮滚后加盖小火焖煮40-45分钟至汁稠肉软。加入花生，再焖多8-10分钟即可。Pour in water. Bring to the boil then cover and reduce the heat and braise for 40-45 minutes until gravy is reduced and meat is tender. Add in the peanuts. Simmer briefly for 8-10 minutes.

以生粉水勾芡，然后攒入花雕酒即可。Adjust with corn flour solution and splash in Shao Xing wine.