醉香五花肉Drunken Pork Belly

【材料】
连皮五花肉600克、青葱2棵、姜3片、小白菜150克

【调味料】
绍兴酒350克、双蒸白米酒100克、冰糖60克、水120克、生抽150克、粟粉水适量（勾芡）

【做法】
1.五花肉用沸水汆汤，洗净，然后切厚片。（图1-2）
2.把花肉放入瓦煲内，加入青葱、姜片及调味料煮熟。转中火继续焖煮至肉够软，且汤汁浓稠时，以粟粉水勾芡。（图3-6）
3.小白菜洗净，放入已加入适量糖及油的沸水中川烫熟，捞出垫在碟中，将煮好的肉片铺在面上即可。（图7）

【Ingredients】
600g pork belly, 2 stalks spring onion, 3 slices ginger, 150g Siew Bak Choy

【Seasoning】
350g Hua Diao Chinese wine, 100g rice wine, 60g rock sugar, 120g water, 150g soy sauce, some starch for thickening

【Method】
1.Blanch meat in boiling water, wash and then slice thickly. (pic 1一2)
2.Place belly pork in pot, boil with spring onion, ginger and seasoning. Once boiled, turn to medium heat, simmer until meats soften and gravy reduces, thicken with starch. (pic 3一6)
3.Wash Siew Bak Choy, blanch in boiling water with added sugar and oil, dish out and place on plate, top with cooked meat. (pic 7)