🟢 材料：
蓮藕 500克
豬腩肉 400克
薑、蔥 適量
南乳 40克
紹興酒 2湯匙
老抽 ½湯匙
冰糖 1小塊
糖 1茶匙
鹽 適量
🟢 做法：
1️⃣ 豬腩加入薑片、蔥段、紹興酒汆水，切成粗件備用。
2️⃣ 蓮藕洗淨切件，放入水中浸泡備用。
3️⃣ 南乳加入1茶匙糖、1湯匙紹興酒，搓爛成醬汁。
4️⃣ 爆香豬腩肉，加入南乳醬汁爆香，加入薑片、蓮藕翻炒，灒入1湯匙紹興酒、½湯匙老抽、1小塊冰糖、熱水，小火炆煮45分鐘。
🟢 Ingredients:
Lotus Root- 500g
Pork Belly- 400g
Ginger, Spring Onions- as needed
Red Fermented Bean Curd- 40g
Shaoxing Wine- 2 tablespoons
Dark Soy Sauce- ½ tablespoon
Rock Sugar-1 small piece
Sugar-1 teaspoon
Salt- as needed
🟢 Cooking Directions:
1️⃣ Blanch pork belly with ginger slices, spring onion segments, and Shaoxing wine. Cut it into thick pieces and set aside.
2️⃣ Wash and slice lotus root, soaking it in water.
3️⃣ Mash red fermented bean curd with 1 teaspoon of sugar and 1 tablespoon of Shaoxing wine to create a sauce.
4️⃣ Sear pork belly until golden, then add and sauté the red fermented bean curd sauce. Add ginger slices and stir-fry with lotus root. Sprinkle 1 tablespoon of Shaoxing wine, ½ tablespoon of dark soy sauce, 1 small piece of rock sugar, and pour in hot water. Braise on low heat for 45 minutes.
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5 сен 2024
