白菜鹹肉鍋 Salted Pork Belly and Chinese Cabbage Casserole **字幕CC Eng. Sub**

🟢食材：
鹹豬肉 300 克
白菜 300 克
冬菇 1 隻
雞湯 250 毫升
薑 3 片
蔥 適量

🟢做法：
1️⃣ 鹹豬肉洗淨後切薄片，放在碟子上排好。
2️⃣ 熱鑊下油，加入薑片和浸軟了的冬菇爆炒。
3️⃣ 下白菜爆炒，加入 250 毫升雞湯。
4️⃣ 把菜轉過去砂鍋裡，鹹肉放在菜面上，蓋鍋蓋中火或中小火煮 8 分鐘。
5️⃣ 豬肉全部轉透明就已經熟透了，撒上蔥花出鍋。

🟢Ingredients:
Salted pork belly - 300g
Chinese cabbage - 300g
Dried shiitake mushroom - 1 piece
Chicken broth - 250ml
Ginger - 3 slices
Spring onions - for garnish

🟢Cooking Directions:
1️⃣ Rinse the salted pork belly and slice thinly. Arrange on a plate.
2️⃣ Heat a wok with oil. Add ginger slices and sliced shiitake mushroom. Stir-fry for a moment.
3️⃣ Add Chinese cabbage and stir-fry. Pour in 250ml of chicken broth.
4️⃣ Transfer the cabbage to a casserole. Arrange the salted pork belly on top of the cabbage. Cover with a lid and cook over medium or low-medium heat for 8 minutes.
5️⃣ The pork belly is fully cooked once it turns completely transparent. Sprinkle with chopped spring onions and serve.

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