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【紅糟米滷花肉】
Braised Pork Belly with Red Distilled Grain Juice

   材料 A
   600克帶皮五花肉, 2個火蒜∕黑蒜, 1大匙紹興酒, 1公升
   (1000毫升) 清水

   材料 B
   2大匙紅糟米, 300毫升清水

   香料
   4粒八角, 1支桂皮, 3片甘草, 10克冰糖, 1/2大匙小茴香

   調味料
   1大匙蠔油, 1大匙醬油, 1小匙胡椒粉, 1小匙麻油, 1/2小匙鹽

   Ingredients (A)
   600g pork belly with skin, 2 nos whole smoked garlic, 1 tbsp "Shaoxing"
   wine, 1 litre(1000ml) water

   Ingredients (B)
   2 tbsp red distilled grain, 300ml water

   Spices
   4 star anises, 1 stalk cinnamon stick, 3 pieces Licorice / "Gan Chao",
   10g rock sugar, 1/2 tbsp cumins

   Seasoning
   1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp pepper,
   1 tsp sesame oil, 1/2 tsp salt

做法

1.   先把紅糟米與300毫升清水一起煮滾，煮約10分鐘，過濾，把紅糟水待冷卻後使用。

2.   把花肉用沸水汆燙過，撈起再用清水沖洗乾淨，然後切成適宜塊狀，備用。

3.   將花肉、香料及蒜頭放入鍋子內，並注入清水、紅糟水和調味料同煮沸，加蓋，改用慢火燜煮40-50分鐘至肉鬆軟入味，
      收汁後撒上紹興酒，即可上桌。

Method

1.   Cook red distilled grain with 300ml water. Cook for 10 minutes, strain well and reserve the red distilled grain juice.

2.   Blanch pork belly in the boiling water, remove and rinse under running cool water, then cut into convenient pieces, keep aside.

3.   Place pork belly, spices and garlic in a pot. Add water, red distilled grain juice and seasoning, bring to a boil. Cover, lower the heat
      and braise for 40-50 minutes until the pork belly pieces are tender and the flavour has been absorbed. Next, splash in "Shaoxing" wine
      when the gravy is thicken, remove from heat. Serve at once.

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