简介 盈盈明天就回三藩市了，还百忙中特地前来探望。她点的菜，我当然要好好做，于是综合了母亲和凌太的食谱，做出自家的味道。 I must treat Hilary well with chasiu that she ordered before leaving for SF. Special thanks go to mom and Linda who gave me the best advice! 材料叉烧酱100克 绍兴酒2汤匙 蒜蓉2汤匙 红曲粉1茶匙 老抽1茶匙做法1

混合醃料；Mix all marinades.

2

洗净脢头肉，混合醃料醃制2小时以上；Marinate the pork shoulder butt for at least 2 hours.

3

间中用利叉刺肉以求醃制均匀；Pierce constantly with a sharp fork to make sure every bit gets even marination.

4

盖盖以中小火烹煮，每面煮10分钟；Cook at small to medium heat, 10 mins for each side, covered all the way.

5

开盖以中火烹煮，每面煮5分钟，直至汁液变稠；Uncover, cook at medium heat, 5 mins for each side, repeatedly, until the sauce becomes sticky.

6

看起来应该有点焦就对了；When it looks like this, that means well done.

7

没准备切的留在平底锅里；Keep warm without taking all out.

8

取出切片；Cut one big portion into thin slices.

9

味道已经很够，不必再淋上酱汁了。It is already very tasty without the sauce.