拿手菜：大豆芽燜花腩

材料
200 克(去皮、切塊)五花肉
400 克大豆芽
5 粒(剁碎)小蔥頭
100 克(切段)芹菜
1 小匙麻油
1/2 大匙紹興酒
1/2 小匙粟粉水

調味料(混合)
1 大匙鮑魚汁
1/2 大匙魚露
1/2 小匙味精
1/4 小匙胡椒粉
1/2 小匙老抽

做法
1. 燒熱1大匙油，把小蔥頭加入炒香後，置入五花肉翻炒約1分鐘。
2. 加入大豆芽和600克清水煮沸，再把麻油、混合調味料置入，蓋上燜煮約5分鐘。
3, 加入紹興酒、芹菜翻炒3分鐘後，注入粟粉水芶芡即可上桌。

INGREDIENTS

200g pork belly (peeled and cut into pieces)

400g mung bean sprouts

5 shallots (chopped)

100g celery (sectioned)

1 tsp sesame oil

1/2 tbsp Shaoxing wine

1/2 tsp cornstarch solutions

SEASONING (mix well)

1 tbsp abalone sauce

1/2 tbsp fish sauce

1/2 tsp monosodium glutamate

1/4 tsp pepper

1/2 tsp dark soy sauce

METHOD
1. Heat up 1 tbsp oil to sauté chopped shallots till fragrant, add in pork belly, stir-fry for about 1 minute.
2. Add in mung bean sprouts and 600ml water, bring to a boil. Then add in sesame oil and seasoning mixture, cover and simmer for about 5 minutes.
3. Add in Shaoxing wine, sectioned celery, stir-fry for 3 minutes, thicken with cornstarch solution. Dish up. Serve hot.

出版：
沙包組合出版社 Gesture Creative Sdn Bhd
A-3-17, Dynasty 2, Jalan Kuchai Maju 2,
Off Jalan Kuchai Lama,
58200 Kuala Lumpur,
Malaysia.
Tel: 03-7982 5060 , 03-7982 7958
Fax: 03-7982 4318