⬇️⬇️English recipe follows ⬇️⬇️
蝦醬蒸五花腩：
五花腩去豬毛方法：
整件五花腩放上氣體爐燒1分鐘，然後用鋼絲刷在水喉下洗刷乾淨。
材料：
五花腩1斤
蝦醬
處理：
1. 五花腩，切薄片。
2. 五花腩，用2湯匙糖，醃20分鐘。
3. 芋頭，刨去皮，沖洗乾淨。
4. 芋頭，切一片片。
5. 五花腩，沖洗乾浮淨，擎乾水。
6. 五花腩調味：
a. 生粉1湯匙
b. 糖1茶匙
c. 蝦醬1湯匙
d. 鮑魚汁1/2茶匙
攪勻，醃10分鐘。
7. 芋頭先排好在碟上，每塊芋頭上放一片腩片。
烹調：
1. 大火燒滾一鑊水。
2. 大火蒸腩片25分鐘。
3. 放上辣椒粒，完成。
Steam pork belly with shrimp sauce:
Method for removing hairs on belly skin:
Put direct the belly on gas cooker, burn for 1 minute, then use a wire brush to clean the surface of belly under the tap.
Ingredients:
Pork belly 1 catty
Shrimp sauce
Preparation:
1. Pork belly, thinly slice.
2. Season the pork with 2 tbsp sugar for 20 minutes.
3. Taro, peel and rinse.
4. Taro, cut into slices.
5. Rinse the belly thoroughly, hang dry.
6. Season the pork:
a. Tapioca starch 1 tbsp
b. Sugar 1 tsp
c. Shrimp sauce 1 tbsp
d. Abalone sauce 1/2 tsp
Mix well. Season for 10 minutes.
7. Put taro on plate properly. Every taro is to be put a belly slice on top.
Steps:
1. Heat up a wok of water at high flame.
2. Steam the pork at high flame for 25 minutes. Serve.
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