冰糖红烧肉 Glazed Pork

昨天打电话回家，妈妈正在做饭，我问她做啥好吃的，“好久没做红烧肉了，今天来解解馋。” 听得我直流口水。 可不是吗，天天想着减肥，吃得健康。挑肥拣瘦的年代早已过去，红烧肉已和我们疏远了。 今天一早飞车去唐人街，两斤五花腩；今晚好好过把瘾。

材料：
猪腩肉            2 磅
菜油                2 汤匙
冰糖                2 汤匙
八角                6 粒
花椒                2 茶匙
姜片                5 片
老抽                2 汤匙
料酒                1/2 杯
水                    1^1/2 杯
盐                    1 茶匙

将猪腩肉切块。中火起锅，倒油。油热之前倒入八角和花椒，翻炒至花椒八角颜色变深，即闻到其香；捞起。 倒入冰糖，翻炒至冰糖变成金黄的糖浆，倒入猪肉和姜片。注意：炒冰糖时，火一定不能太大，冰糖很快就会炒糊的。翻炒猪肉至金黄色，倒入料酒，炒片刻； 加人老抽，水和盐，上盖。 焖30分钟。期间搅几次。 打开锅盖，大火收汁，上碟。

This is one of my guilty pleasures.  I haven't touch this for a long time.  It's kind of sticky, salty, sweet and little bit chewy.  Chinese medicine thinks that this dish is good for brain.  Want be smarter?  Eat this.  But not everyday though. 

Ingredients:
Pork belly                 2 bls
Canola oil                 2 tablebspoon
Rock sugar               2 tablespoon
5 Star spice              6 pieces
Sichuan pepper        2 teaspoon
Ginger                      5 pieces
Soy sauce                2 tablespoon
Cooking wine          1/2 cup
Water                      1^1/2 cup
Salt                          1 teaspoon

Ice-cube pork belly.  Warm up the wok in medium low heat.  Add in oil, 5 star spice and sichun pepper. Stir couple minutes till the color turn to dark brown (you start smell the spices).  Take out all the spices, add in rock sugar.  Constantly stir till the sugar turn to golden, add in pork and ginger.  NB: keep the heat medium low when fry sugar, it's very easy to burn.  Stir fry pork till it turn to golden brown.  Pour in cooking wine, stir fry for 1 minute; add soy sauce, water and salt, lid on. High heat till boil, turn down to medium, let it simmer for 30 minutes. Stir occasionally.  After 30 minutes, off the lid, high heat stir fry till the sauce become thicker (glazed).

Life Is Good!

Life Is Sweet & Spicy!