咸鱼肉燥饭 ～ Rice with Simmered Pork & Salted Fish

食谱取自 : 处处米饭香

咸鱼肉燥饭

材料 A :

400g 热饭

少许青葱粒

材料 B :

300g 连皮五花肉 

60g 梅香咸鱼肉（炸香）

4条 指天椒 （拍扁）

3朵 香菇 ( 清水泡软，切丝 )

1大匙 小葱末

1大匙 姜末

2大匙 食油

1大匙 绍兴酒

500ml 清水

调味料 :

1大匙 蚝油

1/2大匙 酱油

1/2大匙 黑酱油

1小匙 砂糖

1/2小匙 胡椒粉

1/2小匙 麻油

做法 :

1. 将五花肉放入沸水里大火煮15分钟，取出沥干水分后，切成细条。

2. 锅里烧热食油，慢火爆香姜末和葱末，加入花肉，香菇和调味料翻炒片刻至香浓。

3. 注入清水同煮沸，改用慢火焖至花肉软化，加入咸鱼和指天椒拌匀，煮至收汁，撒入绍兴酒拌匀。

4. 把适量花肉放入碗中，并加入热饭，轻轻压紧，倒扣上碟，撒上青葱，即可上桌 。

Recipe source : Taste of Rice

Rice with Simmered Pork and Salted Fish

Ingredients A :

400g hot rice

some chopped spring onion

Ingredients B :

300g pork belly with skin

60g " Moi Heong " salted fish ( deep-fry )

4 bird eye chilies ( flatten ) 

3 nos dried Chinese mushroom ( soaked , shredded )

1tbsp chopped red shallot

1tbsp chopped ginger

2tbsp cooking oil

1tbsp Shaoxing wine

500ml water

Seasoning :

1tbsp oyster sauce

1/2tbsp light soy sauce

1/2tbsp dark soy sauce

1tsp caster sugar

1/2tsp pepper

1/2tsp sesame oil

Method :

1. Cook pork belly into boiling water over high heat for 15 minutes . Dish out and drain , cut into strips .

2. Heat cooking oil in a preheated wok to saute ginger and shallot over low heat , add in pork belly , mushrooms and seasoning , stir-fry briskly until fragrant .

3. Add water , and bring to boil .Once boiled , reduce to low heat , let it simmer until pork belly tender . Stir in salted fish and bird's eye chilies , cook until the gravy is almost absorbed . Sprinkle with Shaoxing wine .

4. Arrange some simmered pork belly into a bowl , add in hot rice , and lightly press . Next , invert rice onto a serving plate , sprinkle with some spring onion . Serve hot .