Stewed Streaky Pork / 红烧肉

600 g Streaky pork with rind 1 tsp Rice vinegar 2 tbsp Jiafan rice wine 1 handful Dried black mushrooms, soaked and drained 8-10 Dried oysters 1/4 cup Water 1 tbsp Cooking oil 2-3 tbsp Rock sugar 1 stalk Scallion chunks 3-4 clove Garlic, crushed 3-4 Ginger slices 1-2 Whole star anise 1 tsp Szechuan peppercorns 2-3 Pickled red chillies 1 tbsp Dark soya sauce 1 tbsp Light soya sauce 1 tbsp Oyster sauce 1 tsp Salt 1/3 tsp Chicken bouillon

600克 带皮五花肉 1小勺 米醋 2大勺 加饭酒 1把 水发香菇 8-10个 蚝干 1/4杯 清水 1大勺 食用油 2-3大勺 冰糖 1支 葱段 3-4粒 蒜，拍松 3-4片 姜 1-2粒 八角 1小勺 花椒粒 2-3支泡红椒 1大勺 老抽酱油 1大勺 生抽酱油 1大勺 蚝油 1小勺 食盐 1/3小勺 鸡精

1. 蚝干用水浸泡15分钟。过滤浸泡液留用。三层肉洗净切成2厘米见方的条状入锅后加水，水量以没过肉为宜。加入醋和1大勺加饭酒，中火煮开。勺去飘在表面的深红色的浮沫，火力调低些，再煮2-3分钟。熄火勺出肉块用凉水冲净，滤干待用。
   Soak dry oysters in water for 15 minutes. Drain through a sieve, reserving the soaking water for use in the recipe. Rinse pork and cut into 2-cm wide strips. Place them in a pot filled with enough water to just cover the pork. Pour in vinegar and 1 tablespoon of rice wine. Bring it to a boil over medium heat. Skim, reduce the heat and cook 2-3 more minutes. Turn off the heat and scoop out the pork. Rinse under tap water and drain thoroughly.
   
   
2. 炒锅入油，烧热后放入砂糖，炒成焦糖状。放入葱姜蒜，花椒和泡椒以及肉块煸炒。加入香菇和蚝干，接着淋入酱油，蚝油，和料酒。兜匀所有材料。
   Heat up a skillet with oil. Add in rock sugar and stir until caramelized. Stir in scallion, ginger, garlic, peppercorns, pickled chillies and pork. Stir in black mushrooms and dried oysters. Pour in soya sauces, oyster sauce and rice wine. Toss all the ingredients together.
   
3. 将锅里的材料倒入电压锅，倒入留用的浸泡水。水量以略没过肉为宜。放入八角和盐。盖上盖子，调至煮肉档。煮好后电压锅会自动调到保温档。冷却后打开盖子，肉回炒锅，开旺火收汁，用鸡精调味即可盛盘。
   Pour the whole mass into an electric pressure cooker. Pour in the reserving soaking liquid, which should barely cover the ingredients. Add in anise star and salt. Close the lid and turn the knob to pork cooking cycle. After cooking, the cooker automatically enters the "keep warm" status. After cooling, return the pork mass into the frying pan and stir over the high heat until the whole mixture comes together into a sticky, gooey mass. Season with chicken bouillon and dish off.