腐竹冬粉焖花肉 Braised Pork with Beancurd skin & Vermicelli

腐竹冬粉焖花肉 Braised Pork with Beancurd skin & Vermicelli

Marinate Pork 腌猪肉 :
150g Pork Belly
¼ teaspoon Pepper ¼茶匙 胡椒粉
¼ teaspoon Salt ¼茶匙 盐
1 teaspoon Corn Flour 1茶匙 玉米粉

Ingredients 配料：
12g Shiitake Mushroom, strips 12克 香菇, 切条
40g Dried beancurd sticks 40克 腐竹
15g Vermicelli 15克 冬粉
75g Dried Chilli (Blanched with hot water) 75克 辣椒干 (热水川烫)
2 Ginger Slices 2片 姜
2 Garlic, minced 2粒 蒜头, 切碎
2 Shallot, minced 2粒 小葱头, 切碎

Seasonings 调味料 :
1 tablespoon Dark Soy Sauce 1汤匙 酱油
1 tablespoon Oyster Sauce 1汤匙 蚝油
1 tablespoon Hua Diao Wine 1汤匙 花雕酒
½ teaspoon Sugar ½茶匙 糖
1 teaspoon Sesame Oil 1茶匙 麻油
300ml Water 300毫升 水

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