材料
腩肉 600 克
蓮藕 600 克
南乳♦ 20 克
八角 1 粒
薑、蒜、紅蔥頭、冰糖 適量
紹興酒 1 湯匙
蠔油 1 湯匙
熱水 適量

步驟
1⃣ 蓮藕去皮切成塊放入水中浸泡防止氧化。
2⃣ 將腩肉汆水洗淨後切成粗塊熱鑊下少許油把腩肉爆香,加入薑、蒜、紅蔥頭、南乳爆香灒入1湯匙紹興酒加入適量的冰糖、1粒八角和1湯匙蠔油和蓮藕炒勻加入足夠的熱水小火炆煮 45 分鐘收汁調味上碟。

備註♦南乳又叫紅腐乳是用紅曲發酵製成的豆腐乳。它表面呈棗紅色內部為杏黃色味鹹帶酒香是粵菜常用的烹調佐料。

Ingredients:
Pork belly 600 g
Lotus root 600 g
Fermented red bean curd (nam yue)♦ 20 g
Star anise 1 piece
Ginger, garlic, shallots, rock sugar as needed
Shaoxing wine 1 tablespoon
Oyster sauce 1 tablespoon
Hot water as needed

Cooking directions:
1⃣ Peel the lotus root and cut it into pieces. Soak the pieces in water to prevent oxidation.
2⃣ Blanch and wash the pork belly, then cut it into thick pieces. Heat little oil in a wok and stirfry the pork belly until fragrant. Add in ginger, garlic, shallot, and fermented red bean curd, and stirfry until fragrant. Pour in 1 tablespoon of Shaoxing wine, and add in the appropriate amount of rock sugar, 1 star anise, 1 tablespoon of oyster sauce, and lotus root. Stir well, then add enough hot water to cover the ingredients. Simmer on low heat for 45 minutes. Adjust the seasoning to taste and serve.

Note:♦Fermented red bean curd, also known as nam yue, is a type of tofu made from fermented red yeast rice. It has a reddishbrown surface and a yellowish interior, with a salty and slightly alcoholic flavor. It is a commonly used condiment in Cantonese cuisine.

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