Braised minced pork is a very versatile condiment in Malaysia. It is vastly used in noodle dishes like Gon Lou Lai Fun and noodle soups. It can also be used to make different kind of dishes like Potato and minced meat stew. 这款肉臊是马来西亚人习惯的味道，可用在各种不同的面食和菜肴里。做一罐放冰箱里，要做家乡美食就很简单啦！ [hr] Ingredients： 200 g of pork fat 200 g of lean minced meat 2 tbsp Fried Shallots 1 tbsp Sweet Soy Sauce 1 1/2 tbsp Nam Pla/Fish Sauce 1 tbsp Light Soy Sauce 2 tsp Oyster Sauce 材料： 200 克 肥肉末 200 克 瘦肉末 2 tbsp 葱酥 1 tbsp 甜酱油 （Sweet Soy Sauce） 1 1/2 tbsp 鱼露 （Nam Pla/Fish Sauce） 1 tbsp 酱油 （Light Soy Sauce） 2 tsp 蚝油 （Oyster Sauce）
1. To make mince pork, place the minced fat pork with 1/3 cup of water in a cooking pot, cook at medium heat without lid on until the fat/lard releases. This takes about 20-30 minutes. 2. Add the lean meat and cook at medium for 10-15 minutes until cooked, keep breaking it using a spatula. 3. Add fried shallots and continue cooking until grease starts to release at the side. The fat releases from the minced pork very crucial in this dish, using the fat together with minced meat work the same way pork lard would in any noodle dishes, it gives the dish great aroma and distinct flavor. 4. Season with fish sauce, soy sauce, sweet soy sauce and oyster sauce. Continue cooking until the minced meat becomes friable. 1. 先制作肉臊，在一口锅里把肥肉末加1/3杯水煮滚至变色后，转中火熬至猪油溢出变香。 2. 加入瘦肉末，煸炒至变色后加入葱酥，可以酌量加点蒜油也葱油，熬制至边上开始泛油。 3. 加入鱼露，酱油，甜酱油和蚝油调味，继续熬至肉末变酥。冷却备用。 Note：This minced meat can be stored in a airtight container in refrigerator for up to a month, it can be used in many dishes as accompaniment.注：做好的肉臊可以装到玻璃瓶里冷藏，可以再变化出很多不同的料理哦！
我家冰箱里几乎每天都会有一盒多用途肉臊冷藏着，它是个用处非常多的一个常备食材。今天来写个我家经常做的微波炉版肉末茄子，这是只要有做好的肉臊，十分钟就可以上桌的快手菜。非常简单也非常美味。
材料：
1 条 长茄子
3-4 大勺 多用途肉臊 （http://blog.sina.com.cn/s/blog_67f589f40102x3oq.html）
一点葱花
一点切碎的红辣椒
1. 把茄子洗净后轻轻地在一面按茄子的长度划一刀，薄薄地抹上一层油（可无）后入微波炉高火转5分钟（在茄子上加盖的话颜色更好）。
2. 把烤好的茄子取出用个小勺子按刀痕压压，这个时候茄子已经很软了，很容易就摊开成船型。
3. 取几大勺的多用途肉臊和两三勺水放到锅里加热，喜欢吃辣的可以加一勺家常辣椒油，煮至肉臊收汁即可。
4. 把煮好的肉臊直接铺到茄子上，撒点葱花和切碎的红辣椒点缀即可。如果你喜欢茄子和肉臊味道更融合的话，可以再入烤箱烤几分钟或微波炉转两分钟。
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http://blog.sina.com.cn/s/blog_67f589f40102zfxm.html
Braised minced pork is a very versatile condiment in Malaysia. It is vastly used in noodle dishes like Gon Lou Lai Fun and noodle soups.
It can also be used to make different kind of dishes like Potato and minced meat stew.
这款肉臊是马来西亚人习惯的味道，可用在各种不同的面食和菜肴里。做一罐放冰箱里，要做家乡美食就很简单啦！
[hr]
Ingredients： 200 g of pork fat 200 g of lean minced meat 2 tbsp Fried Shallots 1 tbsp Sweet Soy Sauce 1 1/2 tbsp Nam Pla/Fish Sauce 1 tbsp Light Soy Sauce 2 tsp Oyster Sauce
材料： 200 克 肥肉末 200 克 瘦肉末 2 tbsp 葱酥 1 tbsp 甜酱油 （Sweet Soy Sauce） 1 1/2 tbsp 鱼露 （Nam Pla/Fish Sauce） 1 tbsp 酱油 （Light Soy Sauce） 2 tsp 蚝油 （Oyster Sauce）
1. To make mince pork, place the minced fat pork with 1/3 cup of water in a cooking pot, cook at medium heat without lid on until the fat/lard releases. This takes about 20-30 minutes.
2. Add the lean meat and cook at medium for 10-15 minutes until cooked, keep breaking it using a spatula.
3. Add fried shallots and continue cooking until grease starts to release at the side. The fat releases from the minced pork very crucial in this dish, using the fat together with minced meat work the same way pork lard would in any noodle dishes, it gives the dish great aroma and distinct flavor.
4. Season with fish sauce, soy sauce, sweet soy sauce and oyster sauce. Continue cooking until the minced meat becomes friable.
1. 先制作肉臊，在一口锅里把肥肉末加1/3杯水煮滚至变色后，转中火熬至猪油溢出变香。
2. 加入瘦肉末，煸炒至变色后加入葱酥，可以酌量加点蒜油也葱油，熬制至边上开始泛油。
3. 加入鱼露，酱油，甜酱油和蚝油调味，继续熬至肉末变酥。冷却备用。
Note：This minced meat can be stored in a airtight container in refrigerator for up to a month, it can be used in many dishes as accompaniment. 注：做好的肉臊可以装到玻璃瓶里冷藏，可以再变化出很多不同的料理哦！
注 2： 肉末必须要肥肉比例较高，因为熬制出来的猪油是捞面香气的主要来源，也不必另外再熬制猪油和猪油渣啦！
欢迎到我的新浪博客玩--
http://blog.sina.com.cn/s/blog_67f589f40102x3oq.html