滷肉
Braised Pork
材料：
蹄膀 2斤
薑片 80公克
米酒 2大匙
二砂糖 3大匙
淡醬油 5大匙
醬油膏 2大匙
麻油 60公克
（也可用沙拉油代替，份量可依豬肉肥瘦或各人喜好增減）
八角 5～6顆
紅辣椒 3～4根
鹽 少許(可不加)
香菜 適量
Ingredients:
1.2 kilograms dried beancurd
80 grams sliced ginger
2 tablespoons rice wine
3 tablespoons granulated brown sugar
5 tablespoons light soy sauce
2 tablespoons thick soy sauce
60 grams sesame oil
(Can also be used instead of salad oil. Amount depends upon one's preference for more or less pork fat.)
5~6 star anise clusters
3~4 red hot chili peppers
Small amount of Salt (none need be added)
Suitable amount of cilantro
作法：
1.將所有材料放入鍋中，拌勻後開火加熱，煮至蹄膀肉約7分熟後熄火，蓋上鍋蓋燜約10分鐘。
2.打開鍋蓋，開火後邊加熱邊拌炒肉塊，讓肉塊均勻沾裹醬汁，待煮滾後熄火，再燜約10分鐘。
3,重複上述步驟3～5次，至肉汁完全濃縮、且皮Ｑ肉嫩，起鍋前再撒上香菜即可。
關鍵重點：不加水加麻油，才能把肥油逼出，吸入醬汁。
Preparation Method:
1. Place all the ingredients into the wok, mix well and then turn on the heat. Cook over medium heat to Medium-Well , then turn off the heat, cover and let simmer for an additional 10 minutes.
2. Remove the cover, turn the heat back on and saute, making sure that the meat is well basted in the sauces. Wait until it all comes to a boil then afterwards, turn off the heat. Again let it simmer for 10 minutes.
3. Repeat the above procedure 3 to 5 times, until the meat stock is well concentrated and the Q meat and skin are tenderized. Remove the wok and sprinkle cilantro on top to complete.
Crucial points to keep in mind: Do not add water. Add sesame oil in order to extract the meat oils into the sauce.
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