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| Product(s) Used for this Recipe |
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Homestyle Stewed Pork Belly, Lotus Root & Peanuts (Daily Dish)
焖五花肉，莲藕和花生（家常菜肴) |
| Ingredients |
(A):
400g Pork Belly(cut to 2 inch thick pieces)
1/2 tsp Salt
A few dashes of Pepper
1/2 TBS Sugar
2 TBS Premium quality Thick Dark Soya Sauce
2 TBS Hua Teow Wine
(B):
400g Lotus Root(peeled & cut to thick rounds.Soak in a basin of water added
with 1 TBS Vinegar.Remember to rinse before cooking)
1 cup Dried Skinless Peanuts(soaked in 500ml hot boiling water for 30 min)
8 Black Mushrooms(presoaked , remove stems)
2 Red Chillies(slant cut each to 2 piece)
1 TBS Cooking Oil
15g ginger slices
15 pips Garlic(remove skin , leave whole)
1 Litre *SWANSON 97% Fat Free Clear Chicken Broth
3 cups Water
2 TBS Sugar
3 TBS Hua Teow Wine
(C)For Garnishing:
1 spring Onion(cut to section)
1 Red Chilli(cut to flower)
tsp-teaspoon , TBS-tablespoon
材料：
(A):
-400克五花肉（切2寸厚块）
-1/2茶匙盐
-少许胡椒粉
-2汤匙上优品质浓稠黑酱油
-2汤匙花雕酒
(B):
-400克莲藕（去皮，切成厚块，泡醋水，要煮时记得冲洗）
-1杯去皮花生（先用500ml热水泡30分钟）
-8朵香菇（泡软去蹄）
-2条红辣椒（一切为二，斜切）
-1汤匙菜油
-15克姜片
-15辨蒜头（去皮）
-1公升*史云生清鸡汤
-3杯水
-2汤匙糖
-3汤匙花雕酒
(C)装饰用：
-1小束青葱（切段）
-1条红辣椒（切花）
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| Cooking Detail |
| Serving | : | For 5-6 person & dish to serve with rice
5人份 , 菜肴配白饭
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| Methods |
1.Cut Pork Belly to inch thick pieces.Season with remaining (A) ingredients for 15 minutes.
2.Use a non-stick work, heat up 1 TBS Cooking Oil.Put in Ginger slices to saute for 1 minute.Add in whole Garlic pips and Red Chillies and saute untill fragrant.
3.Add in Pork Belly and stir fly for 1 minute.
4.Pour in 1 Litre*SWANSON 97% Fat Free Clear Chicken Broth,3 cups Water and the soaked Peanuts and Mushrooms.Cover with lid and bring to a rapid boil.
5.Once boiling , turn fire to medium low and simmer for 40 minutes.
6.Add in Lotus Root and continue simmering for another 30 to 45 minute untill Peanuts become soft.You may add in additional hot water to simmer if liquid gets dried up too fast.
7.Lastly add in Sugar and Hua Teow Wine.Ready to serve with (C) Garnishings.This dish is good to be served with White Rice or Plain Porridge.This can also be served with boiled White Udon or Chinese Yang Chun Mian.
做法：
1.五花肉切2寸厚块，用(A)料腌15分钟。
2.用不黏低，先烧热1汤匙菜油，放入姜片炒1分钟。加入蒜头和红辣椒炒至香。
3.加入五花肉炒1分钟。
4.倒入1公升*史云生清鸡汤，3杯水，花生和香菇。盖好盖，用大火煮开。
5.中火焖煮40分钟。
6.加入莲藕继续焖煮30分钟至45分钟至花生软。在煮的当儿，如果汤汁干的快，可加入适量热水。
7.最后加入糖和花雕酒。盛上桌时可加入(C)料装饰。这一道菜肴可配白饭或粥吃。也可配乌龙面或杨春面吃。
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