客家芋头扣肉 Hakka Braised Pork Belly with Taro скачать в хорошем качестве

客家芋头扣肉 Hakka Braised Pork Belly with Taro

新年嘛，就是要煮些传统年菜，才够年味，费时多工也不用紧啦。 感谢启丰糖制食品有限公司的产品提供 SweetHome小冰糖 冰糖老字号 味精替代品 份量： 5-6人份 准备时间：30分钟 煮时：2-3小时 材料A： 600克 五花肉（连皮） 1茶匙 黑酱油 2汤匙 酱油 500克 芋头（去皮切厚片） 材料B： 5瓣 蒜（去衣剁碎） 5粒 小红葱（去衣剁碎） 2块 南乳（压烂） 3汤匙 南乳汁 1汤匙 绍兴酒 1汤匙 酱油 1汤匙 蚝油 1茶匙 黑酱油 1茶匙 五香粉 1茶匙 小冰糖 400毫升 水 1茶匙 粟粉（+2汤匙水搅匀） 1汤匙 麻油 1汤匙 油 准备功夫： 1. 把五花肉放入沸水大火煮20分钟，过冷河至凉*，沥干水份，用叉在猪皮叉洞，抹上酱油，黑酱油腌制30分钟*。 然后放入油锅（皮朝下）中小火炸至酥焦状，反面继续炸， 沥油待凉，切厚片待用 2. 把芋头片放入油锅炸至金黄色，沥油待凉 酱汁煮法： 1. 烧热锅，下油 2. 加入蒜末，小红葱末 和麻油，爆香 3. 下其余材料B*（粟粉除外），炒匀待滚，调味至自己喜好 4. 倒入粟粉水勾芡，离火待用 最后做法： 1. 将花肉和芋头再排在碗内（花肉皮朝下），把酱汁淋上 （70%满, 确保肩缝也沾上酱汁），放在含有滚水的锅内，中火蒸2小时* 2. 把芋头扣肉倒扣在一个碟上，洒上少许香菜，上卓 *小提示： 1. 有过冷河五花肉会比较容易叉洞 2. 把五花肉叉洞可以更容易上黑酱油色 3. 抹过黑酱油/酱油的肉油炸后会有焦状，如果喜好没焦状的扣肉，可以先油炸后才抹上黑酱油/酱油腌制 4. 材料B里的调味料可以跟自己喜好做调整 5. 要注意蒸锅的水，期间要加水防烧干 It is ok to go the extra mile for a symbolic dish like this during CNY, don’t you think so? Portion: 5-6 pax Prep Time: 30 minutes Cook Time: 2-3 hours Ingredients (Set A): 600g pork belly (with skin) 1 tsp dark soy sauce 2 tbsp soy sauce 500g taro Ingredients (Set B): 5 cloves garlic (peel off skin, mince it) 5 pc shallot (peel off skin, mince it) 2 pc red fermented beancurd 3 tbsp red fermented beancurd sauce 1 tbsp shaoxing wine 1 tbsp soy sauce 1 tbsp oyster sauce 1 tsp dark soy sauce 1 tsp five spice powder 1 tsp rock sugar 250ml water 1 tsp cornstarch (mix with 2 tbsp water) 1 tbsp sesame oil 1 tbsp oil Preparations: 1. Bring pork belly to boil with high heat for 20 minutes, rinse in cold water then strain*, poke holes on pork belly skin with fork, apply soy sauce, dark soy sauce and marinate for 30 minutes, before placing it in wok (skin facing down first) and fry both sides with medium low heat, strain* then cut into thick slices and set it aside 2. Fry taro slices until they turn golden brown, strain and set it aside Steps (for Sauce): 1. Heat the wok with oil 2. Add in garlic, shallot, sesame oil and saute 3. Add in the rest of the ingredients stated in Set B* (except cornstarch), fry evenly and bring to boil, season to your own preference 4. Add in cornstarch mix to make gravy, set it aside Steps: 1. Arrange pork belly, taro in a bowl (with pork belly skin facing down), apply the sauce evenly, place it within the wok with boiling water, steam it for 2 hours* with medium heat 2. Retrieve and invert pork belly and taro on a serving plate, dress it with coriander, it’s done! Tips: 1. It is easier to poke holes on pork belly after being rinsed in cold water 2. It is easier to apply dark soy sauce on pork belly after holes being poked 3. If you prefer less charred meat, try applying dark soy sauce / soy sauce after frying 4. You can adjust the ingredients’ portion of Set B to your own preference 5. Monitor the water level while steaming, add water if necessary to prevent charred #南洋风味家常菜单 #新年年菜 #nanyangkitchen Visit our website for more recipe: https://www.nanyangkitchen.co/ Like us on FB:   / nanyangkitchen.co   Follow us on IG:   / nanyangkitchen.co   Subscribe to our YT channel:    / nanyangkitchen