Скачать с ютуб 南乳炆豬手 Braised Pork Knuckle With Red Fermented Bean Curd **字幕CC Eng. Sub** в хорошем качестве

南乳炆豬手 Braised Pork Knuckle With Red Fermented Bean Curd **字幕CC Eng. Sub**

🟢材料： 豬手 1.2公斤 薑 50克 紅葱頭 2粒 陳皮 1角 (2克) 草果 1粒 八角 1粒 月桂葉 2片 冰糖 1塊 南乳 1件 紹酒 1湯匙 蠔油 1湯匙 柱候醬 1湯匙 🟢做法： 1️⃣豬手汆水，洗淨備用。 2️⃣熱鑊下油，下薑、紅葱頭 爆香，加入南乳爆香，下豬手、1湯匙米酒/紹酒、南乳汁爆炒，加入1粒冰糖，陳皮、草果、八角、月桂葉、1湯匙蠔油和1湯匙柱候醬用，中小火炆煮約1小時，收汁上碟。 🟢Ingredients: Pork knuckle - 1.2kg Ginger - 50g Shallots - 2 bulbs Dried tangerine peel - 1 piece (2g) Star anise - 1 piece Cloves - 1 piece Bay leaves - 2 leaves Rock sugar - 1 piece Red fermented bean curd - 1 piece Shaoxing wine - 1 tablespoon Oyster sauce - 1 tablespoon Chu Hou sauce - 1 tablespoon 🟢Cooking directions: 1️⃣ Blanch the pork knuckle in boiling water and wash it thoroughly. 2️⃣ Heat up a wok with oil, add ginger and red onion and stir-fry until fragrant. Add the red fermented bean curd and stir-fry until fragrant. Add the pork knuckle, 1 tablespoon of Shaoxing wine, red fermented bean curd juice and stir-fry. Add 1 piece of rock sugar, dried tangerine peel, black cardamom, star anise, bay leaves, 1 tablespoon of oyster sauce, and 1 tablespoon of Chu Hou sauce. Braise on medium-low heat for about 1 hour until the pork is tender and the sauce is thickened. Serve hot.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒