紅燒肉做法英文？紅燒肉傳統做法詳解那么，紅燒肉做法英文？一起來了解一下吧。

Ingredients:1.5 kg pork belly, cut into 2 cm cubes3 tablespoons cooking wine1 tablespoon soy sauce1 teaspoon sugar1/4 teaspoon salt1 tablespoon cornstarch

Marinade:1 tablespoon Shaoxing wine1 teaspoon light soy sauce1/8 teaspoon white pepper powder1/8 teaspoon salt

Sauce:60 ml water3 tablespoons dark soy sauce2 tablespoons light soy sauce1 tablespoon Shaoxing wine1 tablespoon sugar1/2 teaspoon salt

Garnish:Spring onions, choppedCilantro, chopped

Instructions:

Mix the marinade ingredients in a bowl and add the pork belly pieces. Toss to coat evenly. Marinate for at least 30 minutes or up to overnight in the refrigerator.

Heat oil in a wok over medium heat. Add the marinated pork belly and stir-fry until the edges are slightly browned. Remove from the wok and set aside.

In the same wok, add more oil if needed and sauté the ginger and garlic until fragrant.

Pour in the sauce ingredients and bring to a boil. Stir well to dissolve the sugar and salt.

Return the pork belly to the wok and mix with the sauce. Cover and simmer on low heat for about 1 hour, stirring occasionally, until the meat is tender and the sauce has thickened.

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