材料 ：
五花肉300克（切薄片）、
上好梅香咸鱼50克（切小块后泡水10分钟）、
辣椒干7条（切断）、
大葱½粒（切瓣）、
姜丝1汤匙、姜茸1茶匙、
食油1茶匙、麻油1汤匙、
花雕酒1汤匙、
鸡高汤500毫升
调味料 ：
酱油1汤匙、
蚝油¾汤匙、
白糖1汤匙、
胡椒粉¼茶匙、
黑酱油1-1½茶匙、
姜汁1茶匙
做法：
1. 以热油炒肉片约1分钟后盛起。
2. 另外热食油和麻油，把咸鱼爆香，盛出。
3. 用剩余的油炒辣椒干、姜丝及姜茸。
4. 加入肉片和调味料，慢火炒一会后移入瓦煲内，再慢火煮20-25分钟，然后加入咸鱼，再继续焖至汁稠。
5. 加入大葱，拌匀后浇入花雕，即可上桌。
Ingredients :
300g pork belly wilh skin (sliced thinly),
50g good qualily salted fish (Mui Heong, cut into small
pieces, soaked for 10 minules),
7 stalks dried chillies (cut into sections),
½ onion (cut into wedges),
1 tbsp shredded ginger,
1 tsp chopped garlic,
1 tbsp oil, 1 tsp sesame oil,
1 tbsp Shao Hsing wine,
500ml chicken stock
Seasoning :
1 tbsp light soy sauce,
¾ tbsp oyster sauce,
1 tbsp sugar, ¼ tsp pepper,
1-1½ tsp dark soy sauce,
1 tsp ginger juice
Method :
1. Deep-fry sliced pork pieces in hot oil for less than a minute. Dish out and set aside.
2. Heat oil and sesame oil in a wok and fry salted fish unlil fragrant. Dish out and put aside.
3. Add dried chillies, ginger and garlic with remaining oil. Fry for a while.
4. Add pork belly pieces and seasoning. Reduce the heat and cook for a while. Transfer contents to a
claypot. Cook over low heat for 20-25 minutes. Add
in prefried salted fish and continue to cook until sauce is thick.
5. Add onion and stir fry well. Splash in wine before serving.
