Tuesday, 15 April 2014

回锅炒烧肉 ~ Twice Cooked Roasted Pork




食谱取自 北马有佳肴 @ 84

回锅炒烧肉

材料:
烧肉  300g 切丝)
蒜茸  1/2汤匙

调味料( 拌匀 ):
蚝油   1汤匙
老抽  1茶匙
1茶匙
米酒   1汤匙
清水  1汤匙

装饰
青葱粒  适量

 
做法
1.烧热1汤匙油,爆香蒜茸后,加入烧肉爆炒片刻。
 


2.放入调味料炒至略微收汁。

3.盛入盘中,撒上青葱粒装饰即可。

 
小贴士
烧肉在爆炒过程会继续释放猪油,所以烹调时可以用少一点油。

 

Recipe source : North Malaysian Delight @ page 84

 
Twice Cooked Roasted Pork

Ingredients :
300g roasted pork  ( cut into shreds )
1/2tbsp chopped garlic

 
Seasonings :
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp sugar
1 tbsp rice wine
1 tbsp water

Garnishing :
adequate chopped spring onion

 
Method :
1. Heat 1 tbsp oil , sauté chopped garlic until fragrant , add in roasted pork and stir-fry for a while .

2. Add in seasonings and stir-fry until the sauce thickens .

3. Transfer to a plate , sprinkle with spring onion . Serve  .

 
Note :
Roasted pork will produce lard when stir-frying , so you can use less oil when cooking it .



 
This post is linked to Cook-Your-Books #11, hosted by Joyce from Kitchen Flavours .