Friday, 1 July 2016

香爆回锅肉 ~ Onion with Chillies Pork Slice






食谱取自 : 名食谱 @ 39

香爆回锅肉

材料 :
400g 熟花肉 ( 回锅肉 ) *
150g 洋葱 ( 切丁 )
10 指天椒 ( 切粒 )
1小匙 蒜茸
1 青葱 ( 切粒 )
1大匙 绍兴酒 ( 后加 )
适量腐竹枝 ( 炸脆 ) / 炸米粉

调味料:
1大匙 蚝油
1大匙 生抽
1小匙 黑酱油
1 1/2大匙


* 回锅肉做法 :
1. 连皮五花肉洗净后放入一锅沸水中煮约30分钟至熟透。把肉块取出,马上浸泡冷水里约10 ~ 20分钟,或至完全冷却后取出 ,切成薄片,放置备用。


做法 :
1. 把熟花肉连皮切片,用热油泡一会,捞起沥干油分备用。

2. 锅里留1大匙热油,爆香蒜茸,洋葱和指天椒末, 加入肉片和调味料,以大火快手兜炒均匀。

3. 洒上绍兴酒和青葱粒,略炒一下,即可盛碟。配上炸脆腐竹一起食用。
 
 

Recipe source : Famous Cuisine @ No .39

Onion with Chillies Pork Slice

Ingredients :
400g cooked pork belly with skin *
150g big onion ( cubed )
10 bird eye chillies ( diced )
1tsp chopped garlic
1 stalk spring onion  ( diced )
1tbsp Shaoxing wine
some beancurd sticks ( breaked and deep-fried ) / fried rice vermicelli

Seasoning  :
1tbsp oyster sauce
1tbsp light soy sauce
1tsp dark soy sauce
1 1/2tbsp sugar


* For cooked pork belly  :
1. Rinse the pork belly , cook into boiling water for 30 minutes or until cooked through . Dish out  , soak into cool water and leave it to cool , then remove and cut into thinly slices , keep aside  .


Method :
1. Cut the cooked pork belly into slices  , parboil  into hot oil for moment .Remove , drained and keep aside .

2. Leave 1tbsp hot oil in the preheated wok to fragrant chopped garlic , big onion and bird eye chillies . Add in cook pork slices and seasoning  , stirring constantly over high heat until well combined  .

3. Sprinkle with Shaoxing wine and chopped spring onions , toss well . Dish up , serve with pre-fried beancurd sticks or rice vermicelli .