材料
帶皮五花肉 500克
蔥段 30克
薑片 20克
草繩 2條
青江菜 4顆
Ingredients
500 grams pork belly with skin
30 grams scallions
20 grams ginger
2 lengths of straw twine
調味料
醬油 200CC
紹興酒 300CC
水 300CC
細糖 5大匙
Seasoning
Soy sauce 200CC
Shaoxing rice wine 300CC
Water 300CC
5 tablespoons powdered sugar
做法
1.將五花肉用草繩十字交叉綁好，將肉塊汆燙後洗淨。
2.鍋中先放入蔥段及薑片墊底，再將肉塊皮面向下放入鍋中。加入糖、紹興酒、水及醬油。
3.蓋上鍋蓋開中火煮開後，關小火煮約1小時翻面使皮面向上再煮半小時，關火悶約30分鐘後挑去蔥薑即可取出擺盤。
Preparation Instructions
1. Cross-tie the pork with the straw twine and bind it well. Briefly boil and scald the meat and afterwards wash it off.
2. First place the green onions and ginger into a ceramic pot at the bottom, and put the meat into the pot skin side down. Add in the sugar, water and soy sauce, and Shaoxing rice wine.
3. Cover with the lid and bring the heat up until it boils, then turn it down and let it simmer on medium heat for about 1 hour afterwards turning the skin side up and cooking for half an hour. Turn the heat down and cover it tightly. After about 30 minutes you can remove it and pick out the green onion and ginger and finally arrange it on a plate.
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