鹹魚花腩煲（Claypot Pork Belly with Salted Fish）的做法，又香又下飯！太好吃了！

鹹魚花腩煲

材料：油1湯匙、花肉300g（切薄片）(我用軟的瘦肉）、鹹魚50g（切粒，用梅香鹹魚比較好吃）、辣椒干5條（浸泡洗凈，切長段）、姜15片、洋蔥1粒（切片）、油1湯匙、青蔥3棵（切段）

調味料：

生抽½大匙、糖1小匙、蚝油1小匙、黑醬油1小匙、紹興酒1大匙、水100ml

做法：

1. 燒熱1大匙油，用小火爆香鹹魚和辣椒干。

2. 加入薑片，洋蔥和花肉拌炒均勻，加入調味料燜3分鐘或至肉軟。

3. 燒熱一砂鍋，加入1大匙油和青蔥段，然後將燜好的花肉倒入並加入一大匙紹興酒，蓋上，再焗煮1 – 2分鐘至香即可。

Claypot Pork Belly with Salted Fish

Materials: 1 tablespoon of oil, 300g pork belly (cut into thin slices) (I use soft lean meat), 50g salted fish (diced, salted fish with plum fragrance is better), 5 dried chili peppers (soaked, washed and cut into long pieces) ), 15 slices ginger, 1 onion (sliced), 1 tbsp oil, 3 shallots (sliced)

seasoning:

½ tbsp soy sauce, 1 tsp sugar, 1 tsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp Shaoxing wine, 100ml water

practice:

1. Heat 1 tbsp oil, sauté salted fish and dried chilli over low heat until fragrant.

2. Add ginger slices, onion and pork belly, stir-fry evenly, add seasoning and simmer for 3 minutes or until meat is soft.

3. Heat a casserole, add 1 tbsp oil and shallots, then pour in the braised pork belly and add 1 tbsp Shaoxing wine, cover, and cook for 1-2 minutes until fragrant.