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This dish, you have to make it every Chinese New Year. Fortune will come to you. Kung Hei Fat Choy.🎉🎉

⬇️⬇️English recipe follows⬇️⬇️
過年食一次，發一年，囍事快來臨
發財好事冬菇燜豬肉
髮菜蠔豉冬菇燜豬肉

材料：
豬花肉一斤
冬菇6兩
蠔豉12隻
髮菜一兩
薑蓉適量
蒜蓉適量

處理：
1. 冬菇，去椗，清水沖洗乾淨，清水浸幾分鐘，清水沖洗幾次，放滿清水，放入雪櫃，浸一晚至軟身，保留碗中水分。
2. 髮菜，清水浸。
3. 蠔豉，放碗內，加入：
a. 紹興酒2湯匙
b. 薑蓉
撈勻，醃3分鐘。
4. 豬花肉，清水洗乾淨，擎乾水。
5. 洗乾淨鑊。
6. 蠔豉，放鑊內，加入大滾水500毫升，大火滾至起泡，熄火，清水沖洗乾淨，放碟上。

烹調：
1. 大火在鑊內燒熱油半湯匙。
2. 豬肉，放鑊內，爆香。
3. 豬肉，一面已煎至金黃色，反轉繼續煎。
4. 豬肉，兩面都已煎至金黃色，轉最慢火。
5. 加入老抽一湯匙，炒勻。
6. 加入冬菇，大火炒勻。
7. 加入蒜蓉一湯匙。
8. 加入冰糖5大粒，炒勻。
9. 加入蠔油一湯匙，炒勻。
10. 加入紹興酒2湯匙，炒勻。
11. 加入蠔豉，小心炒勻。
12. 加入冬菇水，蓋過面，如果不夠水分，加入清水至適量份量，大火滾起。
13. 髮菜，清水沖洗乾淨，揸乾水。
14. 冬菇滾起，加入髮菜，轉中火燜40分鐘。
15. 冬菇燜了40分鐘，試一試味。
16. 加入鮑魚汁一湯匙，冚蓋，繼續燜多10分鐘。
17. 完成，上碟，可享用。

Kung Hei Fat Choy
Happy Chinese new year
Braised pork belly and mushrooms with dried oysters and nostoc

Ingredients:
Pork belly 1 catty
Mushrooms 6 taels
Dried oysters 12 Nos.
Nostoc 1 tael
Minced ginger appropriate amount
Garlic sauce appropriate amount

Preparation:
1. Mushrooms, cut off stalks. Rinse thoroughly. Soak in tap water for several minutes. Rinse thoroughly. Add in full amount of water. Put in refrigerator overnight and soak until they turn soft. Retain the water in the bowl.
2. Nostoc, soak in tap water.
3. Oysters, put in a bowl. Add in:
a. Shaoxing wine 2 tbsp
b. Minced ginger
Mix well. Season for 3 minutes.
4. The pork, rinse thoroughly. Drain.
5. Rinse a wok.
6. Oysters, put in the wok. Add in 500ml of boiled-up water. Heat up at high flame until bubbles arising up. Turn off fire. Rinse thoroughly. Put on a plate.

Steps:
1. Heat up 0.5 tbsp of oil at high flame in wok.
2. The pork, put in the wok. Fry well.
3. The pork, one side has been fried into golden yellow, flip over and continue frying.
4. The pork, both sides have been fried into golden yellow, turn to the lowest flame.
5. Add in 1 tbsp of dark soya sauce, fry well.
6. Add in mushrooms, turn to high flame, fry well.
7. Add in 1 tbsp of garlic sauce.
8. Add in 5 big cubes of rock sugar, fry well.
9. Add in 1 tbsp of oyster sauce, fry well.
10. Add in 2 tbsp of Shaoxing wine, fry well.
11. Add in oysters, fry well carefully.
12. Add in the mushrooms syrup just covering up the ingredients. If syrup is not enough, add in water up to appropriate amount. Heat up at high flame.
13. Nostoc, rinse thoroughly. Squeeze it.
14. Mushrooms boil up, add in the Nostoc. Turn to medium flame and braise for 40 minutes.
15. Mushrooms have been braised for 40 minutes, check the taste.
16. Add in 1 tbsp of abalone sauce, cover up the wok and continue to braise for 10 minutes more.
17. Complete. Put on plate. Serve.

過年食一次，發一年，囍事快來臨
發財好事冬菇燜豬肉
髮菜蠔豉冬菇燜豬肉
Kung Hei Fat Choy
Happy Chinese new year
Braised pork belly and mushrooms with dried oysters and nostoc

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