不老媽的料理情事

微涼的秋天到了，在細雨微潤的週六午後，用慢鍋燉一锅猪腳，整個廚房都飄著濃濃的肉香，煮一點面线，搭配當季的時蔬,丝瓜，芦笋，青江菜均可，就是一頓豐富的晚餐。

用一支不沾底的鍋子，將洗淨的猪脚放進去乾煎。較肥的那面朝下，尽量逼出油來。 Use a non-stick pan, pork shoulder face down, pan fry for a few minutes for the grease out.

 煎好的豬腳取出，逼出的豬油丟弃不用，另用一乾淨的鍋放入橄榄油或葡萄籽油，用中火，慢慢炒香冰糖，是炒糖色。將煎好的豬腳放回鍋中，裹上糖色，陸續加入醬油，米酒，辣椒酱，煮滚.  Use another pan add in oil, then rock candy, medium heat to turn the rock sugar into syrup.  Coat the pork shoulder with syrup, then add in soy sauce, rice wine, chili garlic sauce, heat to boil.

青蔥舖在慢鍋底部，將炒好的豬腳連湯汁全部倒入，汤汁应蓋過猪腳，不夠的話可以加水； 不夠咸可加盐調味。慢鍋設小火，五個小時後即可享用。 Put the green onion in the botton of the inner slow cooker, pour in the pork shoulder and sauce, set the heat button to "low".  Cook for 5+ hours then enjoy.

善用慢鍋 (slow cooker), 可以把食材處理好，放入慢鍋，即可睡覺，出門購物，或做其他事情，几個小時候，一鍋香噴噴的料理便完成了。 Take advantage of slow cooker.  With slow cooker, you can leave your food cooking while you sleep, shop, beauty spa, etc.