荷蘭豆炒臘肉 Stir-fried Chinese Cured Pork Belly with Mangetout **字幕CC Eng. Sub**

🟢食材：
荷蘭豆 200克
臘肉 半條
薑、蒜頭 適量
紹興酒 1湯匙
糖 1茶匙
鹽 適量

🟢做法：
1️⃣ 臘肉用熱水清洗，中火蒸45分鐘。蒸臘肉的汁可以保留炒荷蘭豆用，不蒸也可以，蒸了肉質會軟滑些。
2️⃣ 荷蘭豆洗淨，撕掉頭尾老的纖維。
3️⃣ 熱鑊下油，爆香薑末、蒜蓉，下荷蘭豆爆炒，放少許鹽，灒入1湯匙紹興酒，扣蓋30秒。
4️⃣ 臘肉加進去，放1茶匙糖翻炒均勻。這個菜可以不勾芡或勾薄芡也可以。

🟢Ingredients:
Mangetout (Chinese snow peas) - 200g
Chinese cured pork belly - half piece
Ginger, Garlic - as needed
Shaoxing wine - 1 tbsp
Sugar - 1 tsp
Salt - as needed

🟢Cooking Directions:
1️⃣ Wash the Chinese cured pork belly with hot water and steam for 45 minutes. The juice from steaming the pork can be used to stir-fry the mangetout. It can also be stir-fried without steaming, but the meat will be slightly tough.
2️⃣ Wash and remove the old fibers from the ends of the mangetout.
3️⃣ Heat the wok with oil, sauté ginger and garlic until fragrant, add the mangetout and stir fry, sprinkle with a little salt, pour in 1 tbsp of Shaoxing wine, cover and cook for 30 seconds.
4️⃣ Add the Chinese cured pork belly, add 1 tsp of sugar, stir-fry evenly. This dish can be stir-fried without thickening or with a thin thickening.

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