🧧咸香微甜, 客家木耳焖炸肉 Hakka braised pork🧧

客家木耳焖猪肉是一道经典的客家菜, 也常会出现在节庆或家庭聚餐中。把五花肉炸至酥脆，再用蒜头、腐乳，木耳焖到入味芳香，真是开胃。它味道咸香带甜，口感一流，非常好下饭。这个新年，大家不妨试试！ Hakka braised pork with black fungus is a classic Hakka dish and is often served during festive occasions or family gatherings. The pork belly is first deep-fried until crispy, then braised with garlic, fermented red bean curd, and black fungus until richly flavored. The taste is savory with a hint of sweetness and it’s extremely appetizing. This Chinese New Year, go on and try it! #hakka #hakkafood #客家菜 #炸猪排 #braised #braisedpork #braisedporkbelly #客家焖猪肉 材料ingredients (腌制 1-2小时 to marinate 1-2 hours) 600g五花肉 600g pork belly 1.5块红腐乳 1.5 cube fermented red beancurd 胡椒粉 pepper 半茶匙糖 half tsp sugar 1/4茶匙五香粉 1/4 tsp five spice powder 半茶匙酱清 half tsp soy sauce 1粒鸡蛋 1 egg 3-4汤匙木薯粉 3-4 tbsp tapioca flour 酱汁 sauce 4瓣蒜米 4 cloves of minced garlic 水 Water 1汤匙花雕酒 1tbsp cooking wine 1茶匙麻油 1 tsp sesame oil 半茶匙糖 half tsp sugar 1/4茶匙五香粉 1/4 tsp five spice powder 1汤匙蚝油 1 tbsp oyster sauce 2块红腐乳 2 cubes of fermented red beancurd 100g 黑木耳(浸泡) 100g black fungus (soaked) 焖20-30分钟 Braise for 20-30min