中文介紹
材料：連皮五花豬肉500克、大蒜50克調味料：生抽2大匙、金蘭醬油膏（或蚝油）1 大匙、冰糖16克、花雕酒2大匙、清水300ml(1又1/3杯）
製作方法：1.先將連皮五花豬肉切成大塊，大蒜1顆半去皮備用。
2-3.鍋內注入冷水，放入豬肉 塊中火煮至水開後，繼續煮2分鐘撈起沖洗乾淨。
4.將豬肉切成4-5mm厚的長形肉片。
5.將豬片逐片排放在炒鍋內，一邊開小火一邊轉動 鍋子，讓豬肉的油脂略煎出一些，再用鍋鏟翻面， 表面變的微黃色。
6.將豬肉移到旁邊，放入整瓣的大蒜，炒至表面變成金黃色。
7.在鍋內 注入清水，水量盡沒過肉片，加入生抽、醬油膏及冰糖，酒。
8.大火燒開後，轉小火加鍋蓋煮40分鐘,至剩少許湯汁即可。
英文解說
Material: skin streaky pork, 500 grams, 50 grams of garlic
Seasoning: soy sauce 2 tablespoons soy sauce paste Jinlan (or oyster sauce) 1 tablespoon sugar 16 grams, Hua Diao wine 2 tablespoons water 300ml (1 1 / 3 cup)
Production Method: 1. First skin streaky pork, cut into chunks, garlic, a half-peeled back.
2-3. Pot into cold water, add the pork pieces over medium heat until water is boiling, continue to cook for 2 minutes to salvage rinse.
4. The pork, cut into 4-5mm thick, long-shaped meat.
5. Piece by piece pig emissions in the wok, while turning to open the side of a small fire pot, so that a little pork fat fried some, then the spatula upside down, the surface becomes slightly yellow.
6. Will move next to the pork, put the whole flap garlic, stir-fry until golden brown surface.
7. In the pot into the water, the water do not have meat, add soy sauce, soy sauce, cream and sugar, wine.
8. The fire to boil, lower the lid and cook for 40 minutes plus the fire, to left a little soup can.
