墨魚燜花腩 Braised Pork Belly with cuttlefish

材料: 五花腩一磅半 大墨魚一磅或用冬筍一磅代替 香料袋（花椒一茶匙、八角四 - 五粒、陳皮一塊、草果兩粒 ( 草果用否隨意 ） 薑六片（兩片用作五花腩汆水、四片用作爆肉用） 蠔油一湯匙 生抽一湯匙 老抽一湯匙 雞粉一湯匙 黃冰糖兩大粒 胡椒粉少許 麻油一茶匙 紹興酒兩湯匙 清水四杯 烹製方法： 1. 陳皮用溫水浸軟後，將內皮白瓤刮淨 2. 五花腩及墨魚洗淨切塊 3. 水燒開，放薑片。將五花腩及墨魚分別汆水 4. 五花腩汆水至少五分鐘，當水中飄出白末後，將肉撈起。墨魚汆 水只需一分鐘 5. 五花腩汆水後，用凍水冲淨，瀝乾待用 6. 油燒滾，放入薑片及黃冰糖爆香，放五花腩，然後加蠔油、生 抽、紹酒及胡椒粉 7. 加入老抽將五花腩爆炒至微黃，加清水一杯，然後放入香料袋 8. 將爆香五花腩轉入砂鍋中，加清水三杯以小火燜煮約一小時左右 9. 五花腩燜至腍，加入墨魚 ( 或冬筍 ) 再燜約十五分鐘至汁轉稠， 加少許麻油便成 Ingredients: 1.5 lbs of Pork belly 1 lb of Cuttlefish or Bamboo shoot 6 slices of Ginger Spices bag ( 1 tbsp Sichuan peppercorn, 1 pc dried citrus, 3 pcs star anise, 2 amomum tsaoko ( Optional ) 1 tablespoon of oyster sauce 1 tablespoon of light soy sauce 1 tablespoon of dark soy sauce 1 tablespoon of Chicken bouillon 1 teaspoon of sesame oil 2 tablespoons of cooking wine Pinch of white pepper 4 cups of water Method: 1. Soak dried citrus in warm water until soft, trim the inner layer and shred 2. Cut pork belly and cuttlefish into large pieces 3. Add 2 pcs of gingers into boiling water. Scald pork belly at least 5 mins, and cuttlefish for 1 min 4. Take out pork belly and wash under running water, drain well 5. Saute 4 pcs of gingers in cooking oil, add rock sugar, add pork belly, then cooking wine, white pepper, light soy sauce, oyster sauce and chicken bouillon. Stir well 6. Add dark soy sauce and stir well. Add spices bag 7. Transfer pork belly into the pot. Add 3 cups of water. Braise over low heat until tender ( about one hour ) 8. Add cuttlefish, braise for another 15 mins until sauce thicken, add sasame oil