Pork Belly with Salted Fish 咸鱼花腩

Main Ingredients:
500 g pork belly; skin removed, sliced
50 g salted fish (Mui Heong type); deboned

Marinade Ingredients:
20 g soy sauce
15 g potato starch
20 g cooking oil

Supporting Ingredients:
1 onion; cut into chunks
5 garlic cloves; sliced
15 g ginger; sliced
6 dried chilies; seeds removed
2 stalks spring onions; cut into sections
50 g water
20 g cooking oil

Seasoning Ingredients:
1 tbsp oyster sauce
1½ tsp sugar
1 tsp dark soy sauce
1½ tbsp Shaoxing wine
1 tsp sesame oil

Preparation:
1. In a bowl, combine pork belly slices with all the marinade ingredients. Mix well and set aside to marinate for about 20 minutes.

2. Debone the salted fish and cut it into small pieces. Set aside.

Cooking Steps:
1. Select “Cooker” mode, set the temperature and time at 180°C; 30 minutes. Pour 20g of cooking oil into the inner pot and start heatingfor approx. 1 minute.

2. Add onion chunks, garlic slices and ginger slices, sauté for approx. 2 minutes until fragrant.

3. Add the marinated pork belly slices and stir-fry for approx. 4 minutes until the meat changes color and becomes slightly browned.

4. Add salted fish pieces, dried chilies and all seasoning ingredients. Continue to stir-fry evenly.

5. Pour in water, cover with the glass lid, and let it simmer briefly until the sauce thickens and coats the pork slices evenly.

6. Open the lid, add spring onion sections and stir-fry quickly for about 10 seconds.

7. Transfer to a serving plate and serve hot with steamed rice.

Tips:
– If the preset cooking time is insufficient, you may extend the time as needed.

主要材料:
500克 花肉；去皮，切片
50克 梅香咸鱼；去骨

腌制材料：
20克 酱油
15克 马铃薯粉
20克 食油

辅助材料：
1粒 洋葱；切块
5个 蒜瓣；切片
15克 姜；切片
6条 辣椒干；去籽
2棵 青葱；切段
50克 清水
20克 食油

调味料：
1汤匙 蚝油
1½ 茶匙 糖
1茶匙 黑酱油
1½ 汤匙 绍兴酒
1茶匙 麻油

事前准备：
1. 在一个碗中，加入花肉和所有腌制材料，搅拌均匀，放置一旁腌制约20 分钟，备用。

2. 将梅香咸鱼去骨，切成小块，备用。

做法：
1. 选择“Cooker”模式，设定温度与时间为180°C；30分钟。将20克食油倒入内锅中，开始加热约1分钟。

2. 加入洋葱块、蒜片和姜片，爆香约2分钟，直至散发香味。

3. 加入腌制好的花肉片，翻炒约4分钟至肉片变色并略带焦香。

4. 加入咸鱼块、辣椒干和所有调味料，继续翻炒均匀。

5. 加入清水，盖上玻璃盖焖煮片刻，让酱汁收浓并均匀裹在肉片上。

6. 打开锅盖，加入青葱段，快速翻炒约10秒即可。

7. 将咸鱼花肉盛出装盘，搭配米饭趁热享用。

贴士：
– 过程中若预设的烹饪时间不够，您可以根据需要延长时间。