酸辣芥菜 / 菜尾 ~ Spicy Chinese Mustard Vegetables / “ Chai Buey “

酸辣芥菜 / 菜尾

材料：

1公斤 菜尾 （烧乳猪头, 烧肉，烧肉骨 ）
1公斤  芥菜 （切段）
3粒 番茄（切块状）
10片 亚参片
10条 辣椒干 ( 浸泡洗净，取出种子，沥干)
4片 姜
1大匙 蒜米
1.5 ~ 2公升 水

调味料：

盐适量
糖适量
黑酱油适量 ( 随意 )

做法：

1．烧热锅，加少许油，爆香蒜米和姜片。然后加入番茄，辣椒干和亚叁片拌炒。

2．倒入菜尾，芥菜和水。（ 水掩盖过材料即可）

3．大火煮至水沸后转小火，慢火焖30分钟或至菜完全变软及汤汁变浓。

4.  加入盐和糖调味，和少许的黑酱油调色，即可。

Spicy Chinese Mustard Vegetables / “ Chai Buey “

Ingredients :

1kg leftover meat ( roasted suckling pig's head , roasted pork  and roasted pork bones )
1 kg mustard green ( cut into pieces )
3 tomatoes ( cut into chunks )
10 pieces  assam gelugor
10 dried chillies ( soaked in water , deseeded  and drained )
4 slices ginger
1tbsp chopped garlic
1.5 ~  2 litre water

Seasoning :
salt
sugar
dark soy sauce ( optional )

Methods:

1.  Heat wok with some oil , sauté chopped garlic and sliced ginger . Then add in tomatoes , dried chillies and assam gelugor . Stir fry until fragrant .

2.  Add in leftover meat , mustard green  and water  .

3.  Bring to a boil over high heat, then turn to low heat and simmer for 30 minutes or until the mustard green fully softened .

4.  Add in salt , sugar and dark soy sauce  . Serve hot with white rice .