菜脯红烧肉 Braised meat with Preserved Radish

菜脯洗净，泡烧水10分钟去咸味。花腩肉洗净切方块，以花雕酒和酱油腌制备用。 Rinse radish and soak in hot water for 10 minutes to reduce saltiness, and then slice thinly. Wash pork belly, cut into cubes and then marinate with wine and soy sauce.(

把五花肉以大火过油，捞起沥干油备用。 Blanch pork belly in hot oil and drain; keep some oil in wok, sauté garlic and ginger until fragrant

锅子留少许油，爆香大葱、蒜、红辣椒和姜。 Heat oil in wok, saute onion, ginger, garlic and red chilli till fragrants.

将五花肉回锅快炒，下菜脯兜匀，加入盖过材料的 水份。 Return the pork belly to wok, stir-fry briskly, toss in preserved radish, and then pour in water to cover the ingredients.

再用以上调味料调好味道；倒入锅中盖好以大火煮 滚。转小火焖煮，间中要断续的搅拌以免粘锅；至到收 汁后加入青红椒片捞匀。取砂锅把肉盛起，回炉热一热即可撒上芹菜梗和葱 花盛起享用。 Add in seasoning, cover the lid and bring to boil with high heat. Turn to low heat, simmer until gravy reduced, stir in interval to prevent burning at wok. Sift dish to clay pot, reheat a while and sprinkle Chinese celery and spring onion on top to serve.