樱花虾猪油肉饭Prawn & Pork Belly Rice

将猪油烧热，爆香蒜茸，加入香米和调味料炒匀。盛在蒸盘上，加入高汤咸肉丝和干贝。Heat up pork lard，sauté garlic until fragrant，add in rice grain and seasoning，stir to mix and then place in pan and pour in stock，salted meat and dried scallop.

准备蒸龙，将弄好的猪油饭放进蒸笼用大火蒸大约30分钟。Steam the whole pan of rice in high heat for 30 minutes.

打开盛起，用筷子弄松加入装饰料即可享用。Loosen with chopstick，mixes in garnishing ingredients and serve.

咸肉做法： 将五花肉用沸水川烫，捞起，加入剩余材料放进冰箱腌制2天，制作成咸肉。 Method for salted meat： Blanch pork belly in boiling water，drain and marinate with the rest of ingredients A in fridge for 2 days and make into salted meat.