剝皮椒蒸豬頸肉
材料:
剝皮椒（連水）2隻
豬頸肉150克
紅椒1隻
蒜頭1粒
葱1條
洋葱1/4個
薯仔1個
清湯2湯匙
生抽1湯匙
麻油少許

醃料：
糖少許
鹽少許
紹酒1湯匙
老抽少許

做法：
1.豬頸肉加醃料醃5分鐘。洋葱切絲，蒜頭、紅椒和剝皮椒切碎。切葱花。薯仔削皮，切薄片。
2.豬頸肉加入半份洋葱和半份剝皮椒，加入剝皮椒水、生抽和清湯，加麻油。
3.深盤中加入洋葱，鋪上薯仔，加入豬頸肉，倒入餘下剝皮椒，加入葱、蒜頭和辣椒，蒸15分鐘。

Steamed pork jowl with preserved chili
Ingredients:
Preserved chili(with water) 2 pcs
Pork jowl 150g
Red chili 1 pc
Garlic 1 clove
Green onion 1 pc
Onion 1/4 pc
Potato 1 pc
Chicken broth 2 Tablespoons
Soy sauce 1 Tablespoon
Sesame oil Little
Marinade:
Sugar Little
Salt Little
Shao Xing wine 1 Tablespoon
Dark soy sauce Little

Steps:
1.Pork jowl marinate with marinade for 5 minutes. Slice onion, shred garlic, red chili and green onion. Cut preserved chili in half. Shred it. Peel potato,slice in thin pieces.
2.Put half of onion, half of preserved chil, a little sauce of preserved chili, soy sauce, chicken broth and sesame oil with pork jowl.
3.Place onion in plate, put on potato. Put on pork jowl, then put the rest of preserved chili. Put in green onion, garlic and red chili. Steam for 15 minutes.