春菜為潮汕特產，與燒肉、魚露等同煮，爽甜味濃好下飯。
小貼士 TIPS
春菜燜煮時不要蓋上鍋蓋，以免變黃。Don’t cover the pot with a lid when braising as the chun cai will turn yellow.
做法 Directions:
1. 揀選大棵及新鮮的春菜。
Choose the big and fresh chun cai.
2. 將春菜洗凈及拍扁，切成四段。
Wash the chun cai and press, then cut into four sections.
3. 鍋內燒熱油，蒜頭炸至金黃，瀝油及拍爛，備用。
Heat oil in a wok. Deep-fry the garlic until golden brown.
Drain the oil and press. Set aside.
4. 鍋內燒熱油，將春菜略炒，放入瓦煲。
Heat oil in a wok. Fry the chun cai for a while and
transfer to a clay pot.
5. 燒肉加入瓦煲。
Add the roasted pork to the clay pot.
6. 加入薑片、水、鹽、豆醬及蒜頭。
Add the ginger slices, water, salt, bean paste and garlic.
7. 以大火煮滾，轉小火燜半小時。
Bring to a boil over high heat, then turn to low heat and
braise for half an hour.
8. 春菜煮腍後，以魚露、雞汁調味，即成。
Cook the chun cai until soft, season with fish sauce and
chicken sauce. Serve.
分量：2至4人份
需時：45分鐘
材料 Ingredients：
春菜 600克 Chun cai Leaf mustard 600g
魚露 20毫升 Fish sauce 20ml
豆醬 40克 Bean paste 40g
水 600毫升 Water 600ml
雞汁 8毫升 Chicken sauce 8ml
燒肉 150克 Roasted pork 150g
薑片 2片 Ginger slices 2 pcs
蒜頭 75克 Garlic 75g
鹽 適量 Salt some
油 適量 Oil some
