大家好 这一期和大家分享咸鱼花肉煲 记得白饭多煮一点

材料
花肉 300克
咸鱼 1小片
姜
蒜头
青葱
辣椒干
红葱

调味
蚝油
生抽
黑酱油
清水/鸡汤

Ingredients (Diana Aw)
1. Salted fish small piece
2. Pork belly 300g, thin slices and marinate with little salt, pepper and Shaoxing wine. Then mix with fragrant oil, followed by corn flour
3. Ginger 1pc, smashed and slices
4. White Spring onion few stalks cut smaller
5. Dried chilli, few stalks and cut smaller
6. Garlic 3 cloves, slices
7. Red onion 1pc, slices
8. Green spring onion, 23cm long

Seasoning
1. Oyster Sauce 1 tsp
2. Dark soya sauce little
3. Light soya sauce little
4. Potato Starch solution

Method
1. Heat wok with more oil. Add in pork belly and fry for a while. Drain when it floated on the surface.
2. With little oil in the wok, fry the salted fish till golden brown. Drain and set aside
3. Stir fry the ginger till fragrant, then add in the pork belly and continue to fry till oil extracted.
4. Add in garlic, dried chilli and white spring onion. Fry till fragrant. Then combine with pork and mix well.
5. Add oyster sauce and dark soya sauce and continue to stir fry. Add water or chicken stock and salted fish. Bring to boil then turn to medium low heat and simmer for 35min. Then add light soya sauce and mix well. Add little dark soya sauce and mix well. Set aside
6. Heat up claypot with little oil. Add in red onion and white spring onion and fry till fragrant. Add back the pork belly and drizzle little hua tiao wine and green spring onion
7. Serve and enjoy!

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