【妈妈食谱】咸鱼蒸花肉 | [Mum’s Recipe] Steamed Pork Belly with Salted Fish (English CC Available)

【妈妈食谱】咸鱼蒸花肉
（食谱份量：4 - 5 人）

✿材料
• 花肉 850克（半肥瘦）
• 梅香咸鱼 50克
• 姜 60克
• 蒜米 6瓣
• 盐 半茶匙
• 生抽 1汤匙/适量
• 清水 少许

✿开锅前准备工作
把花肉切块（大约1cm宽）加入半茶匙的盐搅拌均匀 备用
姜切丝 备用
蒜米切碎 备用

✿步骤
1. 首先，倒入少许油热锅
2. 然后爆香姜和蒜米之后捞起
3. 加入咸鱼煎大约1分钟
4. 接下来把咸鱼去骨 备用
5. 加少许油，然后，翻炒已爆香的姜，蒜米和咸鱼
6. 加入花肉翻炒至半熟
7. 加入生抽（视咸鱼够不够味）和
8. 加入少许清水搅拌均匀后盛出
9. 将锅里的水煮沸后把肉放进锅里蒸40分钟 （中大火）
出炉啦！
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[Mum’s Recipe] Steamed Pork Belly with Salted Fish
(Suitable for 4 – 5 people)

✿Ingredients
• 850 grams of pork belly
• 50 grams of salted fish
• 60 grams of ginger
• 6 cloves of garlic
• ½ teaspoon of salt
• 1 tablespoon of light soy sauce
• Less amount of water

✿Pre-preparation
Cut pork into smaller pieces (Around 1cm width) mix and stir with ½ teaspoon of salt
Shred ginger
Chop garlic

✿Steps
1. Pour in some oil to heat the wok
2. Stir-fry ginger and garlic
3. Add in salted fish and fry around 1 minute
4. Boning out the salted fish
5. Add in some oil, fry the ginger, garlic and salted fish
6. Put in the pork and fry it to medium
7. Add in light soy sauce (depends on salted personal taste)
8. Add in water, mix and stir well
9. Put meat into the wok and steam for 40 minutes when water is boiled (strong heat)

This delicious dish is now completed!
Thanks for watching~
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