墨鱼焖花肉Cuttlefish Braised with Belly Pork

材料A：
蒜米8瓣
干墨鱼70克（浸软，剪块）
辣椒干10条（洗净沥干）

B：
三层肉600克（切块）
南乳2块

调味料：（混合均匀）
盐半茶匙
糖1汤匙
蚝油1汤匙
糯米酒1汤匙
胡椒粉少许
清水600毫升

做法：
1. 锅里热少许油，炒香（A）料后加入南乳炒匀。
2. 加入三层肉炒至肉变色，加入调味料后以大火煮滚加盖，转小火焖一个小时或肉软即可。

贴士:煮时间中开盖看，如水份少须加入热水。注入冷水会使肉变硬。此食谱的份量可加倍，焖的时间越长越入味。

食谱取自：Y3K Recipes issue no.53

Ingredient A:
8 pips garlic
70g dried cuttlefish (soaked, snipped into pieces)
10 dried chillies (rinsed, drained)

B:
600g belly pork (cut into pieces)
2 cubes fermented reddish beancurd

Seasoning: (mixed together)
1/2tsp salt
1 tbsp sugar
1 tbsp oyster sauce
1 tbsp glutinous rice wine
Little pepper
600ml water

Method:
1. Heat pot with a little oil. Saute ingredient (A), add in fermented reddish beancurd, fry well.
2. Add in meat pieces, fry till colour changes. Next, add in seasoning, turn on high heat. Bring it to a boil. Cover wok, turn to low heat, braise for one hour till meat has softened.

Note: Unflip wok cover once in a while to check. If water has dried up, add in hot water as cold water hardens the meat. You can add or subtract ingredients and long braising time helps the dish to develop flavour.

Recipe extracted from: Y3K Recipes issue no.53