滷肉飯
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1先把五花腩去毛清洗一下後，用薑、蔥和紹興酒汆水五分鐘，用冷水沖去肉上剩下的雜質，冰鎮備用。Clean and remove hair from pork belly skin. Add water, ginger, scallion and shaoxing wine to blanch the pork for 5 minutes. After blanching, clean the pork under running water then cool it in ice water. -
2冰鎮後把五花腩切成喜歡的大小和厚度。After 5 minutes, take out the pork belly and cut into small pieces. -
3下半湯匙油落鑊，把五花腩炒至金黃色，加入冰糖繼續炒至上色。Put half a tablespoon of oil in the pan and brown the pork belly. Add rock sugar and continuing stirring to caramelise the pork. -
4加入葱花、薑蓉、蒜蓉和乾蔥拌炒。Add scallions, ginger, garlic and shallots. -
5加入紹興酒、生抽、老抽、蠔油拌炒釋出香氣，加水至蓋過豬肉。Add shaoxing wine, light sauce, dark soy sauce and oyster sauce, stir until fragrant. Add water to barely cover the pork. -
6冰鎮過的五花腩會比較容易切。
TIPS
冰鎮過的五花肉會比較容易切。
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