Ingredients:
- 500g fatty pork belly
- 2 tablespoons cooking oil
- 1 tablespoon sugar
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 cups water
- 2 slices ginger
- 2 cloves garlic
- 2 green onions, sliced
- Salt to taste
Instructions:
1. Cut the pork belly into bite-sized pieces and set aside.
2. Heat the oil in a wok or a deep skillet over medium-high heat. Add the sugar and stir until it melts and starts to turn brown.
3. Add the pork belly and stir-fry until slightly browned.
4. Add the Shaoxing wine, soy sauce, and dark soy sauce. Stir to coat the pork belly.
5. Add the water, ginger, and garlic. Bring to a boil and then reduce the heat to low.
6. Cover and let simmer for about 45 minutes, stirring occasionally.
7. Remove the lid and let the sauce thicken for another 15-20 minutes or until the pork belly is tender and the sauce has reduced to your desired thickness.
8. Add salt to taste and stir in the green onions.
9. Serve with steamed rice and enjoy!
而五花肉，因其肥瘦相間、層次分明，更是制作紅燒肉的上乘之選。那么，如何將五花肉紅燒得美味絕倫呢？挑選新鮮、肉質緊實的五花肉，肥瘦比例以三七或四六為佳，這樣的肉質燒出來口感最佳。將五花肉切成大小均勻的塊狀，既便于入味，又方便食用。
