上海煎叉烧 WOK-FRIED CHAR XIU

材料:

800g花肉、分切成4条

3大匙蒜茸

500ml水

调味料:

3大匙生抽

2大匙蚝油

1小匙黑酱油

2 1/2大匙糖

做法:

1、花肉加入蒜茸和调味料拌匀腌1小时。

2、将水煮滚、加入花肉中火煮至汁干、再用小火煎至两面金黄即可取出、切片享用。

注：花肉可放入冰箱腌隔夜、效果会更入味、也更好吃呢。

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**INGREDIENTS: **

800g pork belly, cut into 4 thick slices

3 tbsp chopped garlic

500ml water

SEASONING:

3 tbsp light soya sauce

1 tsp dark soya sauce

2 tbsp oyster sauce

2 1/2tbsp sugar

**METHOD: **

1. Mix pork belly, chopped garlic, seasoning and marinate for 1 hour.

2. Bring water to boil, add in pork belly and cook at medium heat until the gravy is dry. Lower down fire and continue to pan-fry the meat until the meat is lightly golden brown on both sides. Remove, cut into slices and serve hot.

Note: The pork belly may be placed in midge to season ovemight. This will bring a much tastiness effect.