榨菜焖猪手Braised Pork Shank with Zha Chai

【材料】
榨菜100克、猪手500克、吊片1片、虾米1汤匙、姜茸1茶匙、蒜茸1茶匙、红辣椒1条（切细）、葱段和芹菜梗少许（切细）

【调味料】
黑酱油1/2茶匙、酱油1/2杯、盐1/2茶匙、糖1/2茶匙、鱼露1茶匙、蚝油1/2茶匙、花雕1汤匙

【做法】
1.榨菜洗净切片，泡烧水30分钟减低咸味备用。（图1）
2.猪手切小块，氽烫去除血水后洗净备用！吊片切小片 ， 虾米洗净备用。（图2-3）
3.起油锅爆香姜茸和蒜茸；再把吊片和 虾米爆香；
4.下猪手和榨菜以大火兜抄均匀；倒入盖过材料一份半的清水煮滚焖煮。（图4）
5.下调味料捞匀后 转小火焖煮45分钟，然后把猪手盛入砂锅；小火煮30分钟收汁为止。（图5）
6.上桌时撒上青葱芹菜梗和红辣椒即可享用！

【Ingredients】
100g Szechuan Zha Chai, 500g pork shank, 1 pc processed squid, 1 tbsp dried shrimp, 1 tsp each of chopped garlic & ginger, 1 red chili (chopped), some cut spring onion block and Chinese celery(chopped)

【Seasoning】
1/2 cup soy sauce, 1/2 tsp each of dark soy sauce, salt, sugar, fish sauce and oyster sauce, 1 tbsp Chinese cooking wine

【Method】
1.Wash Szechuan Zha Chai and then slice and soak in hot water for 30 minutes.(pic 1)
2.Chop pork shank into small pieces and blanch in boiling water; cut processed squid into small pieces and wash dried shrimp.(pic 2-3)
3.Heat oil in wok, sauté garlic and ginger until fra-grant, toss in processed squid and dried shrimp.
4.Add in pork shank and Szechuan Zha Chai, stir-fry in high heat for a while; pour in water enough to cover the dish and bring to boil.(pic 4)
5.Add seasoning and then simmer in low heat for 45 minutes; transfer the whole dish into clay pot and simmer in low heat for another 30 minutes or until gravy reduced.(pic 5)
6.Sprinkle spring onion and Chinese celery on top before serving.