中文介绍

英文解说

中文介绍

材料：连皮五花猪肉500克、大蒜50克调味料：生抽2大匙、金兰酱油膏（或蚝油）1 大匙、冰糖16克、花雕酒2大匙、清水300ml(1又1/3杯）

制作方法：1.先将连皮五花猪肉切成大块，大蒜1颗半去皮备用。

2-3.锅内注入冷水，放入猪肉 块中火煮至水开后，继续煮2分钟捞起冲洗干净。

4.将猪肉切成4-5mm厚的长形肉片。

5.将猪片逐片排放在炒锅内，一边开小火一边转动 锅子，让猪肉的油脂略煎出一些，再用锅铲翻面， 表面变的微黄色。

6.将猪肉移到旁边，放入整瓣的大蒜，炒至表面变成金黄色。

7.在锅内 注入清水，水量尽没过肉片，加入生抽、酱油膏及冰糖，酒。

8.大火烧开后，转小火加锅盖煮40分钟,至剩少许汤汁即可。

英文解说

Material: skin streaky pork, 500 grams, 50 grams of garlic

Seasoning: soy sauce 2 tablespoons soy sauce paste Jinlan (or oyster sauce) 1 tablespoon sugar 16 grams, Hua Diao wine 2 tablespoons water 300ml (1 1 / 3 cup)

Production Method: 1. First skin streaky pork, cut into chunks, garlic, a half-peeled back.

2-3. Pot into cold water, add the pork pieces over medium heat until water is boiling, continue to cook for 2 minutes to salvage rinse.

4. The pork, cut into 4-5mm thick, long-shaped meat.

5. Piece by piece pig emissions in the wok, while turning to open the side of a small fire pot, so that a little pork fat fried some, then the spatula upside down, the surface becomes slightly yellow.

6. Will move next to the pork, put the whole flap garlic, stir-fry until golden brown surface.

7. In the pot into the water, the water do not have meat, add soy sauce, soy sauce, cream and sugar, wine.

8. The fire to boil, lower the lid and cook for 40 minutes plus the fire, to left a little soup can.