♡回锅五花肉炒茄子 Twice Cooked Pork Belly with Brinjal♡

今晚简单晚餐*回锅五花肉炒茄子*
又是一道下饭的菜肴~

材料：
五花肉 1块 （300克)，洗净沥干水
茄子 1条，洗净切段，预先过油捞起备用
红萝卜 2寸，去皮后切片
辣椒干 2~3条，用热水浸泡至软后，去籽洗净切段
蒜头 4~5瓣，稍微拍扁
姜 4~5片
芫荽 1小棵，洗净切段
水 适量

调味料：
蠔油 2大匙
酱油 少许
胡椒粉 少许
绍兴酒 2大匙
薯粉 1大匙+ 2大匙水 （勾芡用）

做法：
1.首先准备一锅水，将洗净的五花肉放入锅内。再开火将五花肉汆烫至七、八分熟约15~20分钟。取出待凉后切片备用。
2.将辣椒干、姜片和蒜片翻炒至出味，然后加入红萝卜和五花肉片快速翻炒数分钟，直到可以看见五花肉开始出油。
3.倒入少许水，然后加入茄子和调味料一起翻炒。
4.最后加入薯粉水勾芡即可上碟，撒上芫荽即可趁热享用。

Ingredients：
300g Pork belly, wash & drain
1 brinjal, wash & cut into section, fry with hot oil in advance, drain & set aside
2 inches carrot, remove skin & slice
2~3 dried chillies, soak in hot water until soft, remove skin & wash, cut into section
4~5 cloves garlic, slightly smash
4~5 slices of ginger
1 small stalk of coriander, wash & cut into section
adequate of water

Seasoning：
2 tablespoon oyster sauce
1 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine
1 tablespoon of tapioca starch, dilute with 2 tablespoon of water

Method：
1.Put the pork belly into a pot with cold water, on the heat and let it boil for about 15~20 minutes or until the pork 70%~80% cooked . Drained the pork belly and set aside.Slice the pork belly after cool.
2.Saute dried chillies, ginger & garlic until fragrant, add in carrots & slice pork belly, stir fry in quick in few minutes until you can see more lard will be secreted out.
3.Add in some water, following add in brinjal & seasoning, stir fry for few minutes.
4.Lastly, add in starch for thicken the gravy. Transfer into a plate, sprinkle some coriander on the top and serve in hot.