木耳焖炸肉Hakka Braised Pork Belly

【材料】
黑木耳五块（浸发，用盐水洗净）、五花肉1⁄2公斤、鸡蛋1粒、面粉少许、薯粉少许、清水2碗
【腌料】
五香粉1⁄2茶匙、小葱头和蒜米汁各1 茶匙、盐1⁄2茶匙、糖1茶匙、花雕酒1汤匙、南乳3块（压烂）
【调味料】
蚝油1茶匙、糖1茶匙、鸡精粉1茶匙、酱油1茶匙
【做法】
1. 五花肉切成小块状。放入腌料腌至少半小时，腌越久越入味。（图1）
2. 把腌好的五花肉沾蛋液和面粉，放入熱鍋中炸至金黃後捞取備用。（图2）
3. 煮滚清水，放入黑木耳及炸肉，燜1小时至炸肉和木耳变软，加入调味料，勾芡后即可上桌。（图3-4）

【Ingredients】
5pieces black fungus(soaked andwash with salt water), 1⁄2 kg pork belly, 1 egg, some plain flour and
corn flour, 2 bowls water
【Marinate ingredients】
1⁄2 tsp 5 spice powder, 1 tsp garlic juice, 1 tsp shallot juice,1⁄2 tsp salt, 1 tsp sugar, 1 tbsp chinese
wine, 3 cubes nam yee(mashed)
【Seasoning】
1 tsp oystar sauce, 1 tsp sugar, 1 tsp chicken granule stock, 1 tsp soy sauce
【Method】
1. Cut pork belly into bite size and marinate for about 2 hrs, preferably overnight .(pic 1)
2. Coat pork belly with egg sauce and flours, deep fry with hot oil until golden browned.(pic 2)
3. Bring water to boil in pot, toss in black fungus and fried pork. Bring to boil and lower heat to
simmer for 1 hr or till meat tender, seasoning and thicken with starch , done.(pic 3-4)