🟢材料：
豬腩肉 700 克
冰糖、蒜頭、薑、蒜苗和辣椒 適量
香料：花椒、八角、桂皮、月桂葉 少量
🟢做法：
1️⃣ 將豬腩肉用少許薑、蔥、酒汆水，撈出洗淨切粗件。
2️⃣ 豬肉煎至面金黃盛出過多豬油。
3️⃣ 加入香料、薑、蒜頭、2湯匙紹興酒、冰糖、1湯匙生抽、1湯匙老抽，適量鹽。
4️⃣ 加熱水浸過豬肉面，小火炆1小時。
5️⃣ 加蒜苗辣椒炒至剛熟，上碟享用。
🟢Ingredients:
Pork belly 700g
Rock sugar, garlic, ginger, garlic sprouts and chili peppers, to taste
Spices: Sichuan peppercorns, star anise, cinnamon, bay leaves a small amount
🟢Cooking Directions:
1️⃣ Blanch the pork belly with ginger, scallions, and rice wine . Scoop out , wash, and cut into thick pieces.
2️⃣ Pan-fry the pork belly until golden brown, then remove excess oil.
3️⃣ Add the spices, ginger, garlic, 2 tablespoons Shaoxing wine, rock sugar, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, and salt to taste.
4️⃣ Add enough hot water to cover the pork belly and simmer on low heat for 1 hour.
5️⃣ Add in garlic sprouts and chili peppers to stir-fry until the garlic sprouts just cooked.
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