🟢材料：
慈菇 600 克
豬腩肉 450 克
蒜苗 5 條
薑、蒜頭 適量
南乳 1 塊
紹興酒 2 湯匙
老抽 ½ 湯匙
糖 1 茶匙
鹽、片糖 適量
熱水 適量
🟢做法：
1️⃣ 蒜苗洗淨切段，把莖和葉分開。把 1 塊南乳、1 茶匙糖和1 湯匙紹興酒調開成南乳醬備用。
2️⃣ 慈菇洗淨刮走外皮，對半切開，但不要弄斷慈菇蒂。
3️⃣ 熱鍋下油，把慈菇煎至微黃盛出，不煎也可以把慈菇汆水備用。
4️⃣ 豬肉洗淨切大塊，熱鍋放少許油爆香豬肉，豬肉爆至兩面金黃下蒜頭和薑爆香，轉小火，加入南乳醬爆香，下 2 湯匙紹興酒、½湯匙老抽、適量片糖和熱水至豬肉面，小火炆 30 分鐘。
5️⃣ 加入慈菇，炆 20 分鐘。
6️⃣ 試味收汁，放少許鹽，汁收到差不多時加入蒜苗莖，上碟前再加入蒜苗葉即可。
🟢Ingredients:
Arrowhead - 600g
Pork belly - 450g
Garlic sprouts - 5 stalks
Ginger, Garlic - as needed
Red fermented bean curd - 1 piece
Shaoxing wine - 2 tbsp
Dark soy sauce - 1/2 tbsp
Sugar - 1 tsp
Salt, Rock sugar - as needed
Hot water - as needed
🟢Cooking Directions:
1️⃣ Wash and chop the garlic sprouts into sections, separating the stem and leaves. Mix 1 piece of red fermented bean curd, 1 teaspoon of sugar, and 1 tablespoon of Shaoxing wine to make the red fermented bean curd sauce.
2️⃣ Wash and peel the arrowheads, cut them in half, but do not break the stem.
3️⃣ Heat the pan with oil, fry the arrowheads until slightly golden and set aside. You can also blanch them in boiling water.
4️⃣ Wash and cut the pork belly into large pieces, heat the pan with a little oil, and sauté the pork belly until both sides are golden brown. Add garlic and ginger and sauté until fragrant. Turn to low heat, add the red fermented bean curd sauce, 2 tablespoons of Shaoxing wine, ½ tablespoon of dark soy sauce, appropriate amount of raw slab sugar, and water until cover the pork belly. Cover and simmer for 30 minutes over low heat.
5️⃣ Add the arrowheads and simmer for 20 minutes.
6️⃣ Taste the sauce, add salt as needed, and add the garlic sprout stems when the sauce is almost thickened. Finally, add the garlic sprout leaves before serving.
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2 окт 2024
