老公还以为叉烧是从外面买回来的。呵呵开心♡♡♡
材料：
五花肉1 大片（300克）
蒜末1 大匙
水适量
调味料：
李锦记蜜味烤酱（叉烧酱）2大匙
蚝油 1大匙
酱油 1大匙
胡椒粉少许
糖3-4大匙
红粉1/8茶匙
花雕酒 2大匙
做法：
1.将全部调味料除了花雕酒混合均匀，涂在五花肉上按摩3分钟。
2.装进有盖的容器里，让它腌制一个下午或隔夜味道更佳。
3.准备一个不粘锅，倒入少许油，爆香蒜末，然后把腌好的五花肉放入锅中，以中小火两面煎一下。
4.把腌制剩下的酱汁倒入锅中一起滚。其间如果发现酱汁过度蒸发，可加入适量的水和花雕酒再慢慢让它焖煮至熟，捞起叉烧，沥干。待稍微凉后，切片上碟。
5.剩余的酱汁再以小火煮至浓稠，将它淋在切片后的叉烧上。
Barbecued Pork Belly (Char Siu)
Ingredients:
(300g)1 big slice pork belly
1 tablespoon chopped garlic
water to add
Seasoning:
2 tablespoon Lee Kum Kee Oriental BBQ Sauce (char siu sauce)
1 tablespoon oyster sauce
1 tablespoon soya sauce
pepper to taste
3-4 tablespoon sugar
1/8 teaspoon red coloring powder
2 tablespoon cooking wine
Steps:
1. Mix the pork belly with all the seasoning except the cooking wine, massage the pork belly about 3 minutes.
2. Keep it in a covered container for an afternoon or keep over night in refrigerator.
3. Preheat a non stick pan with 2 tablespoon of oil. Saute the chopped garlic until fragrant. Add in the pork belly let it cook for a while.
4. Pour in the remain sauce into the pan and bring it to boil with the pork. If the sauce is too thick, you may add some water and cooking wine into it.
5. Let the pork cook until soft (about 15-20 minutes)take out and drain it.
6. Bring it to boil the remain sauce in the pan until it turn to thick sauce.
7.Sliced the pork belly and served it with the sauce.
https://www.facebook.com/permalink.php?story_fbid=878411032245432&id=704424759644061
李锦记蜜味烤酱（叉烧酱）2大匙
蚝油 1大匙
酱油 1大匙
胡椒粉少许
糖3-4大匙
红粉1/8茶匙
花雕酒 2大匙
做法：
1.将全部调味料除了花雕酒混合均匀，涂在五花肉上按摩3分钟。
2.装进有盖的容器里，让它腌制一个下午或隔夜味道更佳。
3.准备一个不粘锅，倒入少许油，爆香蒜末，然后把腌好的五花肉放入锅中，以中小火两面煎一下。
4.把腌制剩下的酱汁倒入锅中一起滚。其间如果发现酱汁过度蒸发，可加入适量的水和花雕酒再慢慢让它焖煮至熟，捞起叉烧，沥干。待稍微凉后，切片上碟。
5.剩余的酱汁再以小火煮至浓稠，将它淋在切片后的叉烧上。
Barbecued Pork Belly (Char Siu)
Ingredients:
(300g)1 big slice pork belly
1 tablespoon chopped garlic
water to add
Seasoning:
2 tablespoon Lee Kum Kee Oriental BBQ Sauce (char siu sauce)
1 tablespoon oyster sauce
1 tablespoon soya sauce
pepper to taste
3-4 tablespoon sugar
1/8 teaspoon red coloring powder
2 tablespoon cooking wine
Steps:
1. Mix the pork belly with all the seasoning except the cooking wine, massage the pork belly about 3 minutes.
2. Keep it in a covered container for an afternoon or keep over night in refrigerator.
3. Preheat a non stick pan with 2 tablespoon of oil. Saute the chopped garlic until fragrant. Add in the pork belly let it cook for a while.
4. Pour in the remain sauce into the pan and bring it to boil with the pork. If the sauce is too thick, you may add some water and cooking wine into it.
5. Let the pork cook until soft (about 15-20 minutes)take out and drain it.
6. Bring it to boil the remain sauce in the pan until it turn to thick sauce.
7.Sliced the pork belly and served it with the sauce.
https://www.facebook.com/permalink.php?story_fbid=878411032245432&id=704424759644061
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