**Salted Fish and Pork Belly in Clay Pot 咸鱼花腩煲**

**Salted Fish and Pork Belly in Clay Pot 咸鱼花腩煲**
ngredients:
1tbsp Oil
50g Salted Fish, diced
5 Dried Chilli, cut into 3cm length
15slices Ginger
1 Onion, sliced
300g Pork Belly, sliced thinly
1tbsp Oil
3stalks Spring Onion, cut into 3cm length

Seasoning:
1/2tbsp Light Soya Sauce
1tsp Sugar
1tsp Oyster Sauce
1tsp Dark Soya Sauce
1tbsp Shaoxing Wine
100ml Water

Method:
1. Heat up 1 tbsp oil, sauté salted fish and dried chilli at low heat until fragrant.
2. Add in ginger, onion, pork belly and stir well. Add in seasoning, stir well and cook for 3 minutes until meat is tender.
3. Heat up a clay pot, add in 1 tbsp oil and sauté spring onion until fragrant. Add in pork belly mixture, 1 tbsp shaoxing wine and cover the lid. Simmer for another 1-2 minutes until fragrant. Serve immediately.

Tips:
1. Chill meat in the fridge until slightly firm for easy slicing into thin slices.
2. Use “Mui Hiong” salted fish for better flavor. 

**鹹魚花腩煲**
【主料：】
花肉 隨意，切超薄片（我用了整800g, 蠻多呀！）
梅香鹹魚 隨意
辣椒乾 7條，溫水泡軟（喜歡辣的可多放）
薑片 9片
洋蔥 大的1個，切丁

【調味料：】
蠔油 1湯匙
醬油 ½湯匙
糖 1茶匙

【材料A：】
黑醬油 大量（做調色用，根據個人喜好）
紹興酒 1湯匙（這次沒放，忘記了！）
水，適量

1. 把鹹魚煎香，放涼後去骨備用。

2. 用回煎過鹹魚的油爆香薑片，再倒入洋蔥和辣椒乾。炒至辣椒乾的味道出來為止。

3. 加入花肉，略炒。加入調味料，翻炒一下讓花肉上色，不必炒或煸太久，避免把花肉煮老了影響口感。

4. 花肉上色後，加水，末過花肉即可。大火煮滾，把鹹魚放入。輕輕翻一下。加入黑醬油調色。繼續大火煮到汁收濃即可。預熱砂鍋，把煮好的花腩放入砂鍋內即可上桌。