『食材』
15克油
500克五花肉，带皮切块（长约3.5厘米）
30克料酒
15克老抽
25克生抽
120克水
5克蚝油
30克冰糖
『做法』
1．将姜和油放入主锅，以3分／120℃／速度1爆香。
2．加入五花肉，以8分/120℃/逆转/速度小勺烹煮。
3．加入料酒、老抽、生抽、水、蚝油和冰糖，以15分/100℃／逆转／速度小勺烹煮。
4．打开主锅盖，用刮刀棒上下翻拌让汁水更加均匀包裹在肉上，以10分/120℃/逆转／速度小勺烹煮，盛入碗内，即可享用。
Ingredients
15 grams oil
500g pork belly, cut into pieces with skin (about 3.5 cm in length)
30 grams of cooking wine
15g soy sauce
25g light soy sauce
120g water
5 grams oyster sauce
30 g rock sugar
Direction
1. Put ginger and oil in mixing bowl and saute at 3 min/120°C/speed 1.
2. Add pork belly and cook at 8 min/120℃/reverse/speed teaspoon.
3. Add cooking wine, dark soy sauce, light soy sauce, water, oyster sauce and rock sugar, and cook at 15 min/100℃/reversal/speed teaspoon.
4. Open the lid of the mixing bowl, stir up and down with a spatula to make the juice more evenly spread on the meat, cook at 10 min/120℃/reversal/speed small spoon, put in a bowl