肉丝

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.