传统红粬米“苏州酱汁肉“做法－Chinese Traditional Red Sweet Sauce Braised Pork Belly-苏州人每年第一块肉, 色彩红艳不炒糖色不放酱油

传统酱汁肉是不能放酱油的。“酱”指的是酱烧的过程。酱汁肉的上色是靠红粬米。
配方：
＊700克带皮五花肉，最好选用肉厚层多的五花肉
＊红曲米2汤勺（Tablespoon）约12克；料酒2汤勺（Tablespoon）；　冰糖25克；　
盐1.5茶匙（teaspoon）；小茴1茶匙（teaspoon）；八角两个；　桂皮1小段；　
生姜六片；　小葱4根

Ingredients and Seasonings: (for reference)
Pork belly with skin: 700 g
Red yeast rice: 2 Tablespoons; Cooking wine: 2 Tablespoons; Crystal sugar: 25g;
Salt: 1.5 teaspoons; Fennel: 1 teaspoon; Star anise: 2; Cinnamon 1 piece;
Ginger 6 slices and 4 green onion

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