Monday, 17 November 2014

客家木耳炸肉 ~ Hakka Char Yoke





食谱取自 Yong Swee Ha

客家木耳炸肉
 
材料:
500g 带皮五花肉  ( 切块 )
20g 黑木耳 (泡软)
3 蒜米 (剁碎
800ml  清水

腌料:
鸡蛋 1 ( 打散 )
半小匙 五香粉
半小匙 胡椒粉
1 南乳 (弄碎)
半小匙
3大匙 薯粉

调味料:
2 南乳
半小匙 五香粉
1小匙
1小匙 酱油  
半大匙 蚝油
半小匙 胡椒粉
1大匙 绍兴酒或糯米酒

做法:
1.花肉切块,加上腌料拌匀,腌4小时后用热油炸至熟呈金黄色,捞起,沥油备用。
                

2.爆香蒜米,加入木耳炒至香。

3.注入清水,放入炸肉和调味料,盖上以慢火焖煮40-45分钟至炸肉松软入味,即可上桌

 
Recipe source : Yong Swee Ha

Hakka Char Yoke
Ingredients :
500g pork belly with skin ( cut into pieces )
20g black fungus   soaked until soft and cut into pieces
3 cloves garlic chopped
800ml water

Marinade :
1 egg ( beaten )
1/2tsp five spice powder   
1/2tsp pepper
1 piece fermented nam yee ( mashed )
1/2tsp sugar  
3tbsp tapioca starch

Seasoning :
2 pieces fermented nam yee
1/2tsp five spice powder
1tsp sugar
1tsp soy sauce
1/2tbsp oyster sauce
1/2tsp pepper
1tbsp Shao Xing wine or glutinous rice wine

Method :
1.  Marinate the pork pieces with marinade ingredients for 4 hours . Heat up enough oil to deep-fry the marinated pork pieces. Cool and set aside.

2. Heat up 1tbsp of oil , sauté chopped garlic then add in black fungus .

3. Bring water to boil , add in deep-fried pork pieces and seasonings . Simmer over medium-low heat flame for about 40 ~ 45 minutes or until the pork is tender . Serve hot with rice .