食谱取自 : 名食谱 @ 第39期
香爆回锅肉
材料 :
400g
熟花肉 ( 回锅肉 ) *150g 洋葱 ( 切丁 )
10条 指天椒 ( 切粒 )
1小匙 蒜茸
1棵 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 糖
* 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 :
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 sauce1tbsp 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 .
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