今天煮了四个菜，蒸肉碎、洋葱煎蛋、江鱼仔臭豆和炖胡萝卜三层肉。这次的臭豆是我的朋友煮的，所以很抱歉，我没有臭豆的食谱分享给大家。

I cooked 4 dishes today. Steam minced pork, fried eggs with onion, ‘Petai’ with dried anchovies and carrot pork stew. The ‘Petai’ with dried anchovies was cook by our friend, so I’m so sorry that I don’t have the recipe to share with you.

炖胡萝卜三层肉的材料：500g 五花肉，胡萝卜 1-2 根，蒜 6 瓣，八角 2 粒，酱油 5 大匙，冰糖适量（4-5小颗），3汤匙绍兴酒，油适量，水适量。

Ingredients for the carrot pork stew: 500g of Pork Belly (meat), 1-2 carrots, 6 cloves of garlic, 2 pieces of star anise, 5 tablespoons of soy sauce, 4-5 small pieces of crystal sugar, 3 tablespoons of cooking wine, oil and water.

1. 五花肉洗净，放入滚水里川烫。肉用水冲净，待凉后切成一块块。如有猪毛要用钳把它们拔去。Clean the Pork Belly with water and put into boiling water shortly (about 2 to 3 minutes). Then, rinse the pork belly with clean water and cut it into pieces.
2. 蒜去皮，略拍备用。Take off the skin of the garlic and hit it slightly.
3. 在锅里放上适量的油，先爆香蒜，然后放入猪肉一起爆香，炒至两面金黄色。Cook the garlic with oil and add in the pork belly. Fry until it turns golden brown.
4. 加入八角、料酒、酱油、冰糖和适量的水（加至盖过材料一点），用大火煲滚后转细火，焖约40分钟或至猪肉软淋。Add in the star anise, cooking wine, soy sauce, crystal sugar and water (add until slightly covered all the ingredients). Use the highest heat cook until it boiled, then turn it into lowest heat and stew it for 40 minutes or until the pork belly becomes soft.

蒸猪肉的材料：250克猪绞肉（肉碎），2小匙酱油，1小匙盐，1小匙香油，2小匙薯粉，少许胡椒粉。

Ingredients for the steam minced pork: 250g of minced pork, 2 teaspoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sesame oil, 2 teaspoons of tapioca flour, and a little pepper.

1. 把薯粉、酱油、盐、胡椒粉和香油加入至猪绞肉中，搅拌均匀。腌制至少20分钟。Add in tapioca flour, soy sauce, salt, pepper and sesame oil into the minced pork and stir well. Marinate it for at least 20 minutes.
2. 把腌制好的猪绞肉放入蒸炉里，以中火蒸 10-15 分钟。Put the marinated minced pork into the steamer, and steam with medium fire for 10 – 15 minutes.

谢谢我们的朋友献乐在我还忙着的时候帮我拍食物的照片。

Photo credit to SL.