南乳木耳焖花肉 Braised Meat with Fermented Beancurd

南乳木耳焖花肉 Braised Meat with Fermented Beancurd

Marinate Pork 腌肉 :
600g Pork Belly 600克 五花肉
2 Fermented Beancurd 2块 南乳
2 tablespoon Fermented beancurd sauce 2汤匙 南乳汁
½ teaspoon Pepper ½ 茶匙 胡椒粉
½ teaspoon Five spice powder ½茶匙 五香粉
1 teaspoon Sugar 1茶匙 糖

Ingredients 配料:
50g Black fungus 50克 黑木耳
3 slices Ginger 3片 姜
3 Garlic, sliced 3粒 蒜头, 切片
3 Shallot, sliced 3粒 小葱头, 切片
1 Egg 1粒 鸡蛋
2 tablespoon Corn flour 2汤匙 玉米粉

Seasoning 调味:
2 Fermented Beancurd 2块 南乳
2 tablespoon Fermented beancurd sauce 2汤匙 南乳汁
½ tablespoon Oyster sauce ½汤匙 蚝油
1 teaspoon Sugar 1茶匙 糖
1 tablespoon HuaDiao wine 1汤匙 花雕酒
1 teaspoon Dark soy sauce 1茶匙 酱油
1 teaspoon Sesame oil 1茶匙 麻油

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