香爆回锅肉 ~ Onion with Chillies Pork Slice

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 :

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 .