🐷 𝘽𝙧𝙖𝙞𝙨𝙚𝙙 𝙥𝙤𝙧𝙠 𝙗𝙚𝙡𝙡𝙮 𝙬𝙞𝙩𝙝 𝙖𝙗𝙖𝙡𝙤𝙣𝙚

呢排成日都煮中餐😙🧧呢個絕對係賀年菜式～～～加埋鮑魚超級好食！！呢度呢堆鮑魚都係買咗$100🤣反而用細隻啲嘅鮑魚好似夾啲💕

▶️要煮到個色咁靚全靠最後一定要用大火煮至收汁！

材料:
連皮五花腩 300g
新鮮鮑魚 8-10隻
薑 8片
蔥 4棵 (切段)

調味料:
紹酒 1湯匙
冰糖 1湯匙
生抽 2湯匙
老抽 1湯匙
水 300ml

做法:
1) 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
2) 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
3) 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！
4) 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！

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:

1. Clean abalone, boil for 5 minutes, then ice bath. Remove shell and innards, score the back.
2. Boil water with half the ginger and spring onions, then add pork belly and cook for 5 minutes. Rinse with cold water.
3. Sauté remaining ginger and spring onions in oil, add pork belly, sear until golden, then remove excess oil. Add wine and seasonings.
4. Simmer for 40 minutes to 1 hour. Increase heat, add abalone, and cook for 5 minutes to thicken sauce.