南乳紅燒肉 Braised Pork Belly with Fermented Red Bean Curd **字幕CC Eng. Sub**

🟢材料：
五花腩 1公斤
南乳 3小塊
紅蔥頭 1個
薑、蒜頭 適量
八角、月桂葉、桂皮、花椒、冰糖適量
紹興酒 1湯匙
老抽 1湯匙
生抽 1湯匙
熱水 適量

🟢做法：
1️⃣ 五花腩汆水洗淨，切成粗塊。南乳用1茶匙糖和1茶匙紹興酒調開備用。
2️⃣ 腩肉放入鍋中煎至微黃色，加入紅蔥頭、薑和蒜頭爆炒。
3️⃣ 加入調好的南乳繼續爆炒，再加入八角、月桂葉、桂皮、花椒和冰糖，灒入1湯匙紹興酒、1湯匙老抽和1湯匙生抽，然後加入足夠的熱水浸過肉面，轉小火炆煮1小時即可。

🟢Ingredients:
Pork belly - 1 kg
Fermented red bean curd (nam yue) - 3 small pieces
Shallot - 1 bulb
Ginger, garlic - as needed
Star anise, bay leaves, cinnamon stick, Sichuan peppercorns, rock sugar - as needed
Shaoxing wine - 1 tablespoon
Dark soy sauce - 1 tablespoon
Light soy sauce - 1 tablespoon
Hot water - as needed

🟢Cooking Directions:
1️⃣ Blanch the pork belly in boiling water and wash it clean. Cut it into thick pieces. Use 1 teaspoon of sugar and 1 teaspoon of Shaoxing wine to dissolve the fermented red bean curd and set it aside.
2️⃣ Fry the pork belly in a pot until it turns slightly yellow. Add the chopped shallot, ginger, and garlic and stir-fry.
3️⃣ Add the dissolved fermented red bean curd and continue stir-frying. Then add star anise, bay leaves, cinnamon, Sichuan peppercorn, and rock sugar. Sprinkle with 1 tablespoon of Shaoxing wine, 1 tablespoon of dark soy sauce, and 1 tablespoon of light soy sauce. Finally, add enough hot water to cover the meat, reduce the heat to low, and simmer for 1 hour.

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