焢肉Slow Braised Pork Belly
材料:
五花肉片 300公克
水煮蛋 3顆
百頁豆腐（切片） 1條
五香豆干 4片
海帶 6片
蔥段 4根
薑片 50公克
蒜仁 50公克
Ingredients:
300 grams of bacon
3 hard boiled eggs
1 box of shutterbean tofu (sliced)
4 pieces of five-spice dried tofu
6 pieces of kelp
4 lengths of green onions
50 grams of powdered ginger
50 grams of ground garlic
調味料
水 1200cc
醬油 300cc
糖 2大匙
市售滷包 1包
Seasonings
1200 cc's of water
300 cc's of soy sauce
2 tablespoons of sugar
1 packet of commercially available stewing spices
做法:
1. 起鍋燒熱，放少許油，放入五花肉片煎至兩面呈金黃色，放入蔥段、薑片及拍破的蒜仁炒香。
2. 續加入所有調味料煮滾，放入水煮蛋、百頁豆腐片、五香豆干，加蓋轉小火滷30分鐘至食材上色。
3. 最後放入海帶滷20分鐘至軟即可。
Preparation Instructions:
1. Heat up a wok, put in a little oil, add the bacon strips and fry until golden brown on both sides. Add in the green onions, ground garlic and chopped ginger for a fragrant saute.
2. Continue to add all seasonings and bring to a boil. Add in the boiled eggs, shutterbean tofu slices, the five-spice dried tofu, and cover it over a low flame for 30 minutes so as to take on a proper color tone.
3. Finally, put in the kelp and let it stew in the broth for 20 minutes to tenderize it.
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