鱼露蒸花腩 - Steamed pork belly with Thai sauce



材料：
400g 五花肉
15g 姜丝
1 条 红辣椒
1 tbsp 绍兴酒
1 tbsp 清水

调味料
1.5 tbsp 泰国鱼露
1/2 tbsp 粟粉
1/2 tsp 胡椒粉
1/2 tsp 麻油

做法：
把五花肉及调味料拌均匀，放在蒸盘上，盛入预热蒸炉以大火蒸15分钟，即可上桌。






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