花肉卤蛋Braised Belly Pork with Beancurd and Eggs

【材料】
连皮花肉500克、鸡蛋5粒、豆干3块、连皮蒜头2大粒、姜4片、麻油2汤匙、青葱2棵、清水1.5公升

【酱汁】
酱油5汤匙、黑酱油1汤匙、胡椒粉1茶匙、花雕酒2汤匙、盐适量、蚝油2汤匙、冰糖30-35克

【做法】
1.把豆干炸至金黄色后取出切块。（图1）
2.用同一锅油把花肉炸5-7分钟，捞出备用。（图2-3）
3.水煮鸡蛋至熟透后剥壳。
4.热麻油，把蒜头、姜及青葱爆香，然后加入酱汁材料和清水，煮20分钟至出味。（图4）
5.加入花肉，再煮30-35分钟，然后加盖，再小火焖煮20分钟。（图5）
6.最后放入豆干和鸡蛋，继续煮10-15分钟，即可上桌。（图6）

【Ingredients】
500g belly pork with skin, 5 eggs, 3 pieces hard beancurd (tau kwa), 2 large whole garlic(with skin), 4 slices ginger, 2 tbsp sesame oil, 2 stalks spring onion(cut into sections), 1.5 litres water

【Sauce】
5 tbsp light soy sauce, 1 tbsp thick soy sauce, 1 tsp pepper, 2 tbsp Shao Xing wine, Adequate salt to taste, 2 tbsp oyster sauce, 30-35g rock sugar

【Method】
1.Deep-fry hard bean curd in hot oil till crispy. Remove and cut into halves. (pic 1)
2.With the same hot oil deep-fry belly pork for 5-7 minutes. (pic 2-3)
3.Hard boil eggs until fully cooked, shelled and set aside.
4.Heat sesame oil; add in garlic, ginger slices and spring onion. Stir-fry until fragrant. Pour in sauce ingredients and water. Boil for 20 minutes till fragrant. (pic 4)
5.Add in belly pork and cook for 30-35 minutes till cooked through. Cover and cook over low heat for another 20 minutes. (pic 5)
6.Mix in beancurd pieces and eggs to cook for 10-15 minutes. (pic 6)