🟢材料：
豬腩肉 1公斤
南乳 3小塊 (30克)
花生 300克 (已浸泡)
紅蔥頭 2粒
薑 1塊
蔥 適量
冰糖 30克
八角 1粒
桂皮 1小塊
紹興酒 1湯匙
生抽 2湯匙
老抽 1湯匙
蠔油 1湯匙
鹽、熱水 適量
🟢做法：
1️⃣ 南乳放少許糖、少許紹興酒和南乳原汁調開成南乳醬，備用。
2️⃣ 豬肉切粗塊，冷水下鍋，放入薑、蔥和紹興酒，煮滾後汆水 3-5 分鐘，撇去浮沫，洗淨備用。
3️⃣ 熱鍋下油，爆香豬肉，爆至兩面金黃下紅蔥頭、薑，爆香後轉小火，加入調好的南乳醬，炒香。
4️⃣ 南乳醬爆香後加入花生、八角、桂皮、冰糖、紹興酒、生抽、老抽、蠔油，加入熱水，水量要浸過豬肉面，大火燒開 10 分鐘，然後轉小火煮 50 分鐘。
5️⃣ 試味，味淡可以加適量鹽調味，取出香料，收汁，加入蔥段即可上碟。
🟢Ingredients:
Pork Belly - 1kg
Red Fermented Bean Curd - 3 small cubes (30g)
Peanuts - 300g (pre-soaked)
Shallots - 2 bulbs
Ginger - 1 piece
Spring Onion - as needed
Rock Sugar - 30g
Star Anise - 1 piece
Cinnamon Stick - 1 small piece
Shaoxing Wine - 1 tablespoon
Light Soy Sauce - 2 tablespoons
Dark Soy Sauce - 1 tablespoon
Oyster Sauce - 1 tablespoon
Salt, Hot Water - as needed
🟢Cooking Directions:
1️⃣ Mash the red fermented bean curd with a little sugar, a little Shaoxing wine, and some of the fermented bean curd juice to make a red fermented bean curd sauce. Set aside.
2️⃣ Cut the pork belly into large chunks, boil in cold water with ginger, spring onions, and Shaoxing wine. Blanch for 3-5 minutes, skim off the foam, and rinse thoroughly. Set aside.
3️⃣ Heat oil in a wok, stir-fry the pork belly until both sides are golden brown. Add shallots and ginger, stir-fry until fragrant. Reduce heat, add the red fermented bean curd sauce, and stir-fry until fragrant.
4️⃣ Add peanuts, star anise, cinnamon, rock sugar, Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce, and enough hot water to cover the pork. Bring to a boil over high heat for 10 minutes, then reduce heat and simmer for 50 minutes.
5️⃣ Taste the sauce, add salt if needed. Remove the spices, thicken the sauce, and add spring onions before serving.
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15 сен 2024
