醉花肉DRUNKEN PORK BELLY
- Prep Time1 day
- Cook Time1 Hour
- Type
- View
Ingredients
材料A
Ingredients A
材料B：
Ingredients B
材料C：
Ingredients C:
配料：
Accompanying ingredients：
Directions
【烹饪小贴士】可以用气压煲煮，只需15分钟，然后让花肉待在锅里10分钟，肉会更软入味。
Step 1
用滚水川烫花肉5分钟，然后冲洗干净。Scald pork belly in a pot of boiling water for 5 minutes. Remove and rinse in clean water.
Step 2
把花肉切厚片，然后以材料B腌数小时或隔夜。Cut pork belly into thick slices and season with ingredients B for several hours or preferably overnight.
Step 3
起锅热1汤匙油，加入椰糖和清水，煮至椰糖溶解。Heat wok with 1 tablespoon oil，add in gula Melaka and pour in water.Cook to a boil to dissolve the sugar completely.
Step 4
加入材料C和黑白啤酒，再放入花肉，加盖焖煮40-45分钟至肉软汁稠。配馒头和配料吃。Add ingredients C and pour in beer and stout.Put in pork belly pieces.Cover and simmer for about 40-45 minutes until meat is tender and gravy is reduced. Dish out and serve with steamed mantou and accompanying ingredients.
