竹枝花腩煲 Braised Pork Belly & Bean-curd Stick

【材料】
五花腩500克、姜2片、小葱头2粒（拍扁）、豆酱2茶匙、水2杯、红枣6粒、南乳1小块、陈皮1小片、炸竹
枝100克（折成段）、马蹄6粒（去皮）
【调味料】
生抽2汤匙、糖1茶匙、盐少许、黄糖1茶匙
【做法】
1. 五花肉切大块，以沸水川烫过，洗净。（图1-2）
2. 烧热1汤匙油，爆香姜片、小葱头、豆酱和南乳。（图3)
3. 加入花腩肉炒香，倒入水、红枣、陈皮、竹枝和马蹄焖约1⁄2小时。(图4-7)
4. 加入调味料兜匀便可。

【Ingredients】
500g pork belly, 2 slices ginger, 2 shallot (smashed),2 tsp soy bean paste, 1 small piece red fermented
bean-curd, 2 cups water, 100g deep fried bean-curd sticks ( break into sections), 6 pcs water chestnut
(skinned), 1 piece dried tangerine, 6 pcs red dates
【Seasoning】
2 tbsp soy sauce, 1 tsp sugar, dash of salt, 1 tsp brown sugar
【Method】
1. Cut pork belly into chunks, blanch in boiling water and wash.(pic 1-2)
2. Heat 1 tbsp oil in wok and sauté ginger, shallot, soy bean paste and red fermented bean-curd until
fragrant.(pic 3)
3. Toss in pork belly, follow with water, red dates, dried tangerine, bean-curd sticks and water chestnut,
simmer in low heat for 1⁄2 hour.(pic 4-7)
4. Season to taste.