猪板油切成小块Pork suet cut into small pieces

用水将切好的猪板油洗净Wash the cut pork suet with water

将猪板油放入锅中，加入清水，开火将杂质及血水煮干净Put the pork suet into the pot, add water, turn on the fire and boil the impurities and blood.

用捞网将浮沫捞干净Use a fishing net to remove the scum

煮到不再有浮沫後捞出Cook until there is no more foam, then remove

将捞出的猪板油再次倒入洗净锅中，加入淹没锅猪板油的【热水】Pour out the lard suet into the washing pot again, and add the [hot water] that submerged the lard suet in the pot

开中火开始熬猪油Turn on the fire and start to boil the lard

猪油熬好後将油粕捞出，猪油静置放凉After the lard is boiled, remove the oil meal, and let the lard stand to cool

猪五花切成大块Pork belly cut into chunks

用盐、花椒粉抓匀腌渍一晚Marinate overnight with salt and pepper

隔日用温水洗净五花肉上的腌料，并沥干水份Rinse the marinade on the pork belly with warm water every other day, and drain the water

前一天熬好的煮油倒入锅中加热，然後放入腌好的五花肉Pour the cooking oil that was boiled the day before and heat it in a pot, then add the marinated pork belly

油炸到猪肉熟透且呈金黄色Deep fried until pork is cooked through and golden brown

将五花肉夹出放入陶瓮或陶盆中，倒入刚刚油炸过的猪油Put the pork belly into a pot or pot, and pour in the lard that has just been fried

让猪油及五花肉静置放凉及凝固，放於阴凉处或冰箱保存Let the lard and pork belly stand to cool and solidify, and store in a cool place or refrigerator

两星期後~夹出约一半份量的油底肉After two weeks ~ clip out about half the amount of oily meat

放入蒸笼中蒸煮约7-8分钟Put it in the steamer and cook for about 7-8 minutes

蒜苗斜刀切成小段Sliced garlic sprouts into small pieces

辣椒斜刀切成小段Sliced peppers into small pieces

蒜头切成略粗的蒜末Garlic chopped into finely minced garlic

蒸好的油底肉切成薄片Thinly sliced steamed meat

锅中到入融化的猪油及蒜苗、辣椒、蒜末~炒香Add the melted lard, garlic sprouts, peppers, minced garlic to the pot ~ saute until fragrant

然後放入切成片的油底肉，再炒约30秒Then add the sliced oily meat and fry for about 30 seconds

加入鲣鱼粉调味Add bonito powder to taste

加入糖调味，将调料炒匀Add sugar to taste and stir well

盛入盘中~完成Serve on a plate ~ done

小诀窍

（创建于2022-11-11）