桂花蒜子肉 Fresh & Waxed Meat Combo

【材料】
潮州蒜200克、烧肉100克、桂花肉两块、红萝卜少许
（切花）、姜和蒜茸各1⁄2 茶匙、木瓜1粒
【调味料】
蚝油1汤匙、花雕酒1汤匙
【做法】
1. 蒜菜洗净切片，泡水去除辣味；桂花肉汆烫软后切片；烧肉切小块备用。（图1-3）
2. 烧热油锅，把烧肉和桂花肉以大火炸香，捞起沥干油备用。（图4-5）
3. 锅里留少许油，把蒜茸，姜片，萝卜片和蒜菜以大火爆炒至香。（图6）
4. 把炸香的烧肉和桂花肉回锅，大火快速翻炒至香。（图7）
5. 加入2汤匙热水，把蒜子烧肉小火焖3-5分钟，调入蚝油及花雕酒兜匀，即可熄火。
6. 木瓜去果囊后用来装蒜子烧肉上桌。（图8）

【Ingredients】
200g Chinese leek, 100g roasted pork, 2 pcs Gui Hua waxed meat, some carrot slices, 1⁄2 tsp each of ginger
& garlic, 1 papaya
【Seasonings】
1 tbsp oyster sauce, 1tbso Shao Hsing chinese wine
【Method】
1. Wash leek, cut into slices and soak in water to reduce spiciness; blanch Gui Hua waxed meat until
soften; slices roasted pork, set aside.(pic 1-3)
2. Heat oil in wok, deep fry roasted pork and Gui Hua waxed meat in high heat until fragrant, drain.(pic 4-5)
3. Keep some oil in wok, sauté garlic, ginger, carrot and leek in high heat until fragrant.(pic 6)
4. Return roasted pork and waxed meat to wok, stirfry briefly in high heat.(pic 7)
5. Add in 2 tbsp water, simmer the dish in low heat for 3-5 minutes, toss in oyster sauce, sprinkle chinese wine and dish out.
6. Discard the seeds and fibrous core of papaya, serve the dish in papaya boat.(pic 8)