火龙扣肉 Braised pork with red dragon sauce

材料Ingredient：
2kg 三层五花腩3-layered Pork belly
2 cups 龙果酵素香糟Dragon fruit lees

调味料Seasoning:
2大匙tbsp 蒜茸、姜茸Chopped garlic and chopped ginger
10g 五香，八角，桂皮5-spice, Star anise, cinnamon stick
2大匙tbsp 蚝油Oyster sauce
2大匙tbsp 鱼露Fish essence
2大匙tbsp 酱油Soy sauce
1大匙tbsp 黑酱油Dark soy sauce
2大匙tbsp 荞头Mustard
2个 酸梅Sour plum
2小匙tsp 糖Sugar
2个nos. 南乳Fermented red beancurb（压碎Press）

做法Method:
1）五花腩加姜20克烫熟捞起，浸冷水20分中去油。花腩皮用利器插孔越密越好，
以便炸时皮会香脆和好看。
Add in 20g ginger to blanch the pork belly, and then soak into the cold water for removing the oil. After that, pierce on the skin with toothpick.

2）将插满孔的肉搽上五香，八角，桂皮，酱油，黑酱油和糖酱腌1个钟。
Brush the pork belly with 5-spice, Star Anise, Cinnamon, spy sauce, dark soy sauce and sugar to marinate for 1 hour.

3）热锅,将腌好的五花腩下热油炸香。要注意火候以免表皮烧焦。把炸好的烧肉浸泡
冷水使肉质有弹性，然后再切片（大约20公分厚）。
Heat up the wok to fry the pork belly, after that, soak the pork belly into cold water to ensure its elasticity, and then cut it into 20cm per piece.

3）把蒜，姜茸，蚝油，鱼露,酱油，黑酱油，荞头碎，酸梅，南乳和龙果酵素香糟煮滚后转小火煮成酱料，将烧腩片排进蒸豌。
Add in garlic, ginger, oyster sauce, fish essence, soy sauce, mustard, sour plum, fermented red beancurb and dragon fruit lees to boil until sauce, arrange the pork slices into the stainless steel bowl.

4）腌入酱料后，使用快锅蒸15分钟或至喜爱的柔软度，便可倒扣入碟上桌.
Pour in some seasoning sauce to marinate it for 15 minutes, and then steam with pressure cooker for 15 minutes. Ready to be served.