鮑魚紅燒五花肉

鮑魚清洗乾淨之後，放入滾水煮5分鐘至熟，拿出來立刻放入冰水和凍水中！之後去殼和內臟，背面可以用刀界花

水中加入一半的薑和蔥煮滾，再加入整塊五花腩煮5分鐘，拎出沖水至冷卻

鍋中下少少油，爆香剩下的薑和蔥，把豬腩肉方塊加入，兩面煎至微黃色，迫出油份，之後倒去多餘的油份！倒進酒，再加入其他調味料，冰糖、八角、香葉和桂皮！

煮滾後轉小火炆約40分鐘-1小時至豬肉軟稔，再轉大火，加入鮑魚 煮5分鐘把醬汁煮至厚身！

created by photogrid

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created by photogrid

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created by photogrid

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Ingredients:

Pork belly (with skin): 300g

Fresh abalone: 8-10 pieces

Ginger: 8 slices

Spring onions: 4 (cut into sections) Seasonings:

Shaoxing wine: 1 tbsp

Rock sugar: 1 tbsp

Light soy sauce: 2 tbsp

Dark soy sauce: 1 tbsp

Water: 300ml Method:

Clean abalone, boil for 5 minutes, then ice bath. Remove shell and innards, score the back.

Boil water with half the ginger and spring onions, then add pork belly and cook for 5 minutes. Rinse with cold water.

Sauté remaining ginger and spring onions in oil, add pork belly, sear until golden, then remove excess oil. Add wine and seasonings.

Simmer for 40 minutes to 1 hour. Increase heat, add abalone, and cook for 5 minutes to thicken sauce.

鮑魚紅燒五花肉