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水煎五花肉
材料
五花肉 2條
水 400ml
蔥段 適量
薑片 適量
作法
1. 煎鍋中放入水，再放入薑片、蔥段去腥用。
2. 放入五花肉，水至少肉的一半高，煮至水滾。
3. 蓋上鍋蓋，轉小火先水煮約10分鐘。
4. 開蓋，挑去蔥段、薑片，轉中火水煎，持續煎至湯汁收乾。
5. 過程中要不斷翻面讓，讓兩面均勻焦香，怕油爆可蓋上鍋蓋煎。
6. 煎到表皮酥酥脆脆，連豬油都被煎出來時，就可以取出切小片。
7. 這樣水煎的五花肉·皮酥肉內又多汁，而且還不油膩。


Water-fried pork belly
Ingredients:

2 pork belly slices
400ml water
Some green onions
Some ginger slices

Instructions:

In a frying pan, add water, ginger slices, and scallions to remove any unpleasant smells.
Add the pork belly to the pan, with water at least halfway up the pork.
Bring the water to a boil, cover the pan with a lid, and simmer on low heat for about 10 minutes.
Remove the scallions and ginger, and turn up the heat to medium. Continue to fry until the liquid has evaporated.
During the process, keep turning the pork belly to ensure even browning. If you're worried about oil splatters, you can cover the pan with the lid while frying.
Fry until the skin is crispy and the fat has melted away, then remove the pork belly from the pan and cut it into small pieces.
This water-fried pork belly is crispy on the outside, juicy on the inside, and not greasy.


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