小明简单料理： 油爆肥烧肉焖津白 Crispy Fatty Roast Pork with Long Cabbage

小明简单料理： 油爆肥烧肉焖津白
Crispy Fatty Roast Pork with Long Cabbage

材料 Ingredients：

烧肉: 1块 （切薄片）
Roast Pork: 1 strip (sliced thinly)

皇芽白： 1/2个 （切小块）
Wong Bak (Long cabbage): 1/2 bulb (cut into small pieces)

冬粉： 1扎 （泡软）
Tung Hoon: 1 bundle (soaked well)

小辣椒： 少许 （切半，去籽）
Small chilli: a handful (halved, remove seeds)

调味： 味精，盐 少许。
Seasonings: a pinch of MSG & Salt.

做法:
用少许油把烧肉片爆香脆, 等烧肉煎出油后把多余的油倒掉.
加入皇芽白翻炒均匀, 加盖焖炒至菜软即可加入调味,冬粉和小辣椒翻炒一下就可以了.

*皇芽白本身熟了也会出水,所以炒的时候可以不必加入清水.
如果水份太多,可以勾个芡.

Method:
Pan fry the roast pork slices till crispy. drain excess oil from the wok.
Add in wong bak, stir and mix well, cover and simmer till the wong bak turns soft. (stir fry in between to prevent wok-sticking).
Lastly, add in seasonings, tung hoon and chilli, mix well and serve hot.

*Wong Bak releases fluids when cooked. so you need not add water in the process of cooking.
But you can thicken the gravy slightly with corn starch if you finds it too watery.