煮卤肉时，加入这两位队友，水煮蛋和白豆腐，荤中带股清流味，味道丰富得多了！

分量：4-5人份
需时：90 分钟

材料：
五花肉 - 2条，600克 ( 连皮切块）
蒜头 - 8瓣 （拍扁）
熟鸡蛋 - 5粒
白豆腐 - 2 件
水 - 1000毫升
油 - 1汤匙

香料：
桂皮 - 1支
八角 - 3 粒
胡椒粒 - 1 茶匙
甘草 - 3片

调味料：
酱油 - 4汤匙
黑酱油 - 1汤匙
冰糖 - 1汤匙 （10粒）
盐 - 1 茶匙

准备功夫：
1. 川烫五花肉，切小块

做法：
1. 烧热锅下2汤匙油，加入蒜头，八角, 桂皮爆香
2. 加入五花肉和冰糖，炒至冰糖溶
3. 倒入水，胡椒粒，甘草，酱油，黑酱油， 盐，搅均 煮沸
4. 加入熟蛋和豆腐，盖上，转中火焖煮45分钟，期间要搅拌避免焦低
5. 起盖，熄火，上碟

* 小提士：喜好口感比较绵的肉质，可再焖煮15分钟


Braising the evil pork belly with innocent teammates of egg & tofu is like yin & yang!

Portion: 4-5 pax
Time required: 90 minutes

Ingredients:
600g pork belly (cut it)
8 cloves of garlic (flattened)
5 boiled egg
2pc tofu
1000ml water
1 tbsp oil

Spices:
1 cinnamon
3 star anise
1 tsp peppercorns
3pc of licorice

Seasoning:
4 tbsp soy sauce
1 tbsp dark soy sauce
10 rock sugar
1 tsp salt

Preparations:
1. Blanch & rinse pork belly, cut it

Steps:
1. Heat the work with 2 tbsp of oil, add in garlic, star anise and saute
2. Add in pork belly, rock sugar, fry until the rock sugar dissolve
3. Add in water, peppercorns, licorice, soy sauce, dark soy sauce, salt, bring to boil
4. Add in boiled egg, tofu, cover with lid, reduce to lower heat for 45 minutes, stir it in between to avoid charred
5. Turn off the gas, done!

Tips: Braise for another 15 mins if you prefer more tender meat


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