Braised Fried Pork Belly with Wood Ear Fungus 木耳焖炸肉

Main Ingredients:
500 g fried pork belly with red beancurd (refer to Fried Pork Belly with Fermented Red Beancurd recipe)
40 g wood ear fungus; soaked and cut into small pieces

Supporting Ingredients:
10 g gingers; sliced
20 g garlics; chopped
2 stalk coriander; finely chopped
6 pcs fermented red beancurd
1tbsp cooking wine
1500g water
20 g cooking oil

Seasonings Ingredients:
1 tsp sesame oil
1 tsp salt
2 tsp dark soy sauce
1 tsp chicken stock powder
2 tsp sugar
white pepper, as needed

Cooking Steps:
1. Select “Cooker” mode and set the temperature and time at 180°C; 1 hour 15 minutes. Pour the cooking oil into the inner pot and heat for approx. 1 minute.

2. Add sliced gingers and chopped garlics. Sauté for approx. 2 minutesuntil fragrant.

3. Add soaked wood ear fungus, coriander and fermented red beancurd, continue to stir-fry for approx. 2 minutes until aromatic.

4. Add fried pork belly and cooking wine, stir-fry evenly for approx. 3 minutes.

5. Pour in water to cover the ingredients. Bring to a boil, then cover with the glass lid.

6. Adjust the temperature to 110°C and simmer for 1 hour.

7. Open the lid, add all seasonings and slightly stir to mix. Continue cooking until the gravy thickens to your preferred consistency.

8. 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 南乳炸肉（参考南乳炸花肉食谱）
40克 木耳；泡发，切小块

辅助材料：
10克 姜；切片
20克 蒜头；剁碎
2棵 芫荽；切碎
6块 南乳
1汤匙 料酒
1500克 清水
20克 食油

调味料：
1茶匙 麻油
1茶匙 盐
2茶匙 黑酱油
1茶匙 鸡精粉
2茶匙 糖
适量 胡椒粉

做法：
1. 选择“Cooker”模式，设定温度与时间为180°C；1小时15分钟。将油倒入内锅中，开始加热约1分钟。

2. 加入姜片与蒜米，爆香约2分钟，直至散发香味。

3. 加入泡发的木耳、芫荽和南乳，继续翻炒约2分钟至香味浓郁。

4. 加入炸肉和料酒，翻炒均匀约3分钟。

5. 加入清水，盖过食材，煮至沸腾后盖上玻璃盖。

6. 调整温度至110°C，焖煮1小时。

7. 打开锅盖，加入所有调味料并稍微搅拌混合，继续烹煮至喜爱的酱汁浓稠度即可。

8. 将木耳焖炸肉盛出装盘，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。