肉骨茶卤肉 Braised Pork With Bak Kut Teh
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材料 A ：
肉骨茶2包、连皮五花肉600克、蒜头1粒（去衣）、香菇数
朵（浸软）、西兰花1粒（切小朵）、水1公升
调味料 ：
生抽3汤匙、晒油½茶匙、冰糖1汤匙、蚝油½汤匙、麻油1茶匙、
粟粉水适量（勾芡）
做法 ：
1.把水和肉骨茶煮滚至出味，约½小时。（图1）
2.芥兰花以少许糖、油，水川烫熟脆，捞出排在碟边备用。（图2）
3.五花肉切大块，加入2汤匙生油拌匀，置放20分钟, 然后以少许油煎香至微黄。（图3-4）
4.倒入肉骨茶汤，加入香菇及调味料以中火卤约35分至花肉熟。（图5-6）
5.以粟粉水勾芡后，盛入西兰花上即可。（图7）
INGREDIENTS A :
2 packs Samy Bak Kut Teh, 600g pork belly, 1 whole garlic(keep the skin), some mushroom(soaked), 1 broccoli
(cut small), 1 litre water
SEASONING :
3 tbsp soy sauce, ½ tsp dark soy sauce, 1 tbsp rock sugar, ½ tbsp oyster sauce, 1 tsp sesame oil, some corn starch
METHOD :
1 Bring water and Samy Bak Kut Teh to boil, about 30 minutes. (pic 1)
2 Blanch broccolli with boilling water which already add some sugar and oil. Drain and arrange surround
the plate. (pic 2)
3 Cut belly pork in bite size, mix with 2 tbsp soy sauce, keep for 20 minutes. Fried the pork with some oil till
golden brown. (pic 3-4)
4 Pour in bak Kut teh broth, add in mushroom and seasoning, cook with medium heat for 35 minutes
till meat tender. (pic 5-6)
5 Thicken with corn starch, pour on top of broccoli, down. (pic 7)
