春菜为潮汕特产，与烧肉、鱼露等同煮，爽甜味浓好下饭。
小贴士 TIPS
春菜焖煮时不要盖上锅盖，以免变黄。Don’t cover the pot with a lid when braising as the chun cai will turn yellow.
做法 Directions:
1. 拣选大棵及新鲜的春菜。
Choose the big and fresh chun cai.
2. 将春菜洗净及拍扁，切成四段。
Wash the chun cai and press, then cut into four sections.
3. 锅内烧热油，蒜头炸至金黄，沥油及拍烂，备用。
Heat oil in a wok. Deep-fry the garlic until golden brown.
Drain the oil and press. Set aside.
4. 锅内烧热油，将春菜略炒，放入瓦煲。
Heat oil in a wok. Fry the chun cai for a while and
transfer to a clay pot.
5. 烧肉加入瓦煲。
Add the roasted pork to the clay pot.
6. 加入姜片、水、盐、豆酱及蒜头。
Add the ginger slices, water, salt, bean paste and garlic.
7. 以大火煮滚，转小火焖半小时。
Bring to a boil over high heat, then turn to low heat and
braise for half an hour.
8. 春菜煮腍后，以鱼露、鸡汁调味，即成。
Cook the chun cai until soft, season with fish sauce and
chicken sauce. Serve.
分量：2至4人份
需时：45分钟
材料 Ingredients：
春菜 600克 Chun cai Leaf mustard 600g
鱼露 20毫升 Fish sauce 20ml
豆酱 40克 Bean paste 40g
水 600毫升 Water 600ml
鸡汁 8毫升 Chicken sauce 8ml
烧肉 150克 Roasted pork 150g
姜片 2片 Ginger slices 2 pcs
蒜头 75克 Garlic 75g
盐 适量 Salt some
油 适量 Oil some
