梅菜猪肉鱼片PRESERVED MUSTARD CABBAGE WITH PORK AND FISH FILLET

用滚水川烫花肉2分钟，然后切薄片。Blanch pork belly in a pot of boiling hot water for 2 minutes. Remove then slice.

起锅热油，把材料B炒香，然后加入辣豆瓣酱、清水及调味料，煮至滚后以生粉水勾芡。Heat oil in a wok and sauté ingredients B until fragrant. Add in fermented spicy beans，water and seasoning. Cook to a boil. Drizzle in a little cornflour solution to thicken the gravy.

把鱼片排入碟子里，铺上花肉片，然后淋上梅菜酱汁，再铺上一层花肉片。Place fish slice on a steaming plate. Arrange the pork belly over then spoon the prepared preserved mustard cabbage mixture on top. Cover with a few more slices of pork belly.

大火蒸15分钟至鱼肉熟透，攒入花雕酒即可。Steam in a preheated steamer over high heat for about 15 minutes or until fish is cooked through. Open the steamer and splash in Shao Xing wine for extra flavour.