客家炸肉焖木耳🐷软嫩入味，肥而不腻，香气十足，配粥配饭都超级好吃🍚💕Hakka Braised Fried Pork Belly with Fungus 🐷 Soft and delicious

客家炸肉焖木耳🐷软嫩入味，肥而不腻，香气十足，配粥配饭都超级好吃🍚💕

材料：500克五花肉、1颗鸡蛋、少许五香粉、少许胡椒粉、1块南乳、1勺白糖、3勺木薯粉、20克木耳、6瓣蒜、800毫升清水

酱汁：2块南乳、少许五香粉、1勺白糖、1勺生抽、1勺蚝油、少许胡椒粉、1勺绍兴酒

1）把五花肉切块，加入1颗鸡蛋、少许五香粉、少许胡椒粉、1块南乳、1勺白糖、3勺木薯粉抓拌均匀腌制4小时

2）木耳清洗干净&蒜切末
3）准备2块南乳、少许五香粉、1勺白糖、1勺生抽、1勺蚝油、少许胡椒粉、1勺绍兴酒搅拌均匀备用
4）热锅热油，把肉炸至金黄色捞出
5）锅留底油，加入蒜末爆香再把木耳也加进来一起翻炒，加入炸肉、800毫升清水&调好酱汁翻炒均匀
6）大火煮开，盖上盖子转小火焖40-45分钟，煮至收汁即可
7）香喷喷的客家炸肉焖木耳就做好了❤️

Hakka Braised Fried Pork Belly with Fungus 🐷 Soft and delicious, fat but not greasy, full of aroma, super delicious with porridge and rice 🍚💕

Ingredients: 500 grams of pork belly, 1 egg, a little five-spice powder, a little pepper, 1 piece of fermented bean curd, 1 tablespoon of sugar, 3 tablespoons of tapioca flour, 20 grams of fungus, 6 cloves of garlic, 800 ml of water

Sauce: 2 pieces of fermented bean curd, a little five-spice powder, 1 spoon of sugar, 1 spoon of soy sauce, 1 spoon of oyster sauce, a little pepper, 1 spoon of Shaoxing wine

1) Cut the pork belly into pieces, add 1 egg, a little five-spice powder, a little pepper, 1 piece of fermented bean curd, 1 tablespoon of sugar, and 3 tablespoons of tapioca flour, mix and marinate for 4 hours

2) Clean the fungus & mince the garlic
3) Prepare 2 pieces of fermented bean curd, a little five-spice powder, 1 tablespoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little pepper powder, and 1 tablespoon of Shaoxing wine, stir well and set aside
4) Heat oil in a pan, fry the meat until golden brown and remove
5) Leave some oil in the pot, add minced garlic and saute until fragrant, then add in the fungus and stir-fry together, add the fried meat, 800ml of water & the sauce and stir-fry evenly
6) Bring to a boil over high heat, cover the lid, turn to low heat and simmer for 40-45 minutes, cook until the sauce until thick.
7) Fragrant Hakka Braised Fried Pork Belly with Fungus is ready ❤️