⬇️⬇️English recipe follows ⬇️⬇️
沙爹金菇豚肉粉絲煲：

材料：
急凍黑豚肉1磅
金菇菜2札
粉絲4札
罐裝菠蘿（細）1罐
沙茶醬

處理：
1. 中火煲滾1鑊水，加入鹽1茶匙及酒1茶匙，放肉片出水1分鐘，去除雪味及羶味。清水沖乾淨，擎乾水。
2. 粉絲，清水浸軟。
3. 金菇，切去黑色部分，清水洗乾淨，但注意不可有酸味，擎乾水。
4. 菠蘿，開罐，切細粒，保留菠蘿水。

烹調：
1. 放沙茶醬1湯匙半及水300毫升入煲仔，中火煮滾。
2. 加入糖1茶匙及鮑魚汁1茶匙。
3. 加入粉絲。
4. 粉絲已煮至乾身。
5. 另一邊預備好煲仔。
6. 放粉絲落煲仔。
7. 在鑊中加入油1湯匙燒熱。
8. 加入沙茶醬1湯匙。
9. 加入糖1茶匙，炒香。
10. 加入水100毫升。
11. 加入鮑魚汁1茶匙。
12. 加入金菇，炒1分鐘。
13. 放粉絲，炒勻。
14. 加入菠蘿粒。
15. 倒入煲仔內，煮滾，完成，可享用。

Pork claypot with enoki mushrooms in satay sauce:

Ingredients:
Frozen sliced pork 1 lb
Enoki mushrooms 2 Nos.
Rice vermicelli 4 Nos.
Canned pineapple (small) 1 No.
Sa cha sauce

Preparation:
1. Heat up a wok of water at medium flame, add salt 1 tsp and Shaoxing wine 1 tsp. Soak the pork for 1 minute to remove unpleasant smells and tastes. Rinse thoroughly and hang dry.
2. Rice vermicelli, soak in tap water until it turns soft.
3. Enoki mushrooms, cut the black ends. Rinse thoroughly. Check it should not be with unpleasant smells. Hang dry.
4. Canned pineapple, open the can, then cut into small cubes and retain the syrup.

Steps:
1. Heat up 1 1/2 tbsp sa cha sauce with 300ml water in claypot at medium flame.
2. Add sugar 1 tsp and abalone sauce 1 tsp.
3. Put rice vermicelli.
4. Rice vermicelli, has been cooked well.
5. Get ready for a claypot on the other side.
6. Put rice vermicelli into pot.
7. Heat up oil 1 tbsp in wok.
8. Add sa cha sauce 1 tbsp .
9. Add sugar 1 tsp. Fry well.
10. Add 100ml water.
11. Add abalone sauce 1 tsp.
12. Put enoki mushrooms, fry for 1 minute.
13. Put rice vermicelli, fry well.
14. Add pineapple cubes.
15. Put everything in wok into claypot. Then heat up.
16. Serve.