Thursday, 9 July 2015

腐乳红烧肉 ~ Braised Pork Belly with Fermented Beancurd


食谱取自 新新饮食@96

腐乳红烧肉

材料:
600g 花肉
1大匙 
5
5 蒜头
2 八角
2  腐乳

调味料:
1大匙 腐乳汁
1大匙 生抽
1小匙 黑酱油
1大匙
1大匙 绍兴酒
500ml

做法 :
1. 花肉放入水中煮10分钟,捞起洗净,切块。

2.烧热油爆香姜片和蒜头,加入八角,腐乳和花肉炒香

3.加入调味料煮滚,转小火继续焖煮40分钟至肉软即可上碟享用。

Recipe source : YumYum Magazine @ No.96

Braised Pork Belly with Fermented Beancurd

Ingredients :
600g pork belly
1tbsp cooking oil
5 slices ginger
5 pips garlic
2 star anises
2 cubes fermented beancurd

Seasonings :
1tbsp juice of fermented beancurd
1tbsp light soy sauce
1tsp dark soy sauce
1tbsp sugar
1tbsp Shao Xing wine
500ml water

Method :
1. Cook pork belly in water for 10 minutes , dish and drain . Cut into pieces .

2. Heat up oil , sauté sliced ginger and garlic until aromatic .Add in star anises ,fermented beancurd and pork belly and stir-fry till fragrant .

3. Add in seasonings and bring to boil . Lower the heat and simmer for another 40 minutes .Dish up and serve  .




I'm sharing this post with :  Cook-Your-Books #25 @ kitchen flavours .
 
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