材料
1kg 廋肉 (1kg lean meat)
1公升 水 (1 litre water)
3汤匙 生抽 (3 tbsp light soya sauce)
1/2汤匙 蚝油 (1/2 tbsp oyster sauce)
1/2汤匙 鱼露 (1/2 tbsp fish sauce)
1/4茶匙 黑酱油 (1/4 tsp dark soya sauce)
1/2茶匙 花椒粒 - 我没有放 (1/2 tsp Szechuan peppercorns - I omitted)
1寸 肉桂 (1 inch cinnamon)
1个 八角 (1 nos. star anise spice)
4汤匙 冰糖 (4 tbsp rock sugar)
步骤
1. 把廋肉切成3寸x4寸的长条，加入所有材料，开大火煮滚，煮滚后，转小火，焖至肉非常
软和汁收干。(1 1/2 hrs)
Cut the lean meat into 3 inches x 4 inches long pieces, add in all ingredients in a pot,
bring to boil, once boil, turn to low flame and cook the lean meat until very tender and
the gravy almost dry.
2. 趁热用大菜刀之面把肉压成丝。
Press the meat with a cleaver to form meat shreds.
3. 放入锅里以小火把肉煮至非常干。
Put all meat shreds in a pan and cook with low flame until it become floss and very crispy.
