【三餸一湯】豬頸肉蒸豆卜

蘋果日報 2019/12/17 07:00

食譜豬肉蒸豆類15-30分鐘
    材料:
    豬頸肉200克
    豆卜2兩
    蝦醬1湯匙
    紹酒1湯匙
    薑3片
    葱1條
    生抽1茶匙
    胡椒粉少許
    粟粉少許

    做法：
    1.
    豆卜用熱水沖洗，擠壓出油，切片，排碟上。
    2.
    蝦醬用紹酒調開，加糖拌勻。豬頸肉加生抽、胡椒粉和粟粉拌一拌，加入蝦醬略醃。切薑絲和葱花。
    3.
    豬頸肉鋪豆卜上，撒薑絲，隔水蒸10分鐘，撒葱花。

    Steamed fried tofu with pork jowl
    Ingredients:
    Pork jowl 200g
    Fried tofu 2 taels
    Shrimp paste 1 Tablespoon
    Ginger 3 slices
    Green onion 1 piece
    Soy sauce 1 teaspoon
    Shao Xing wine 1 Tablespoon
    Pepper Little
    Corn starch Little

    Steps:
    1.
    Clean the excess oil of fried tofu with hot water, then press fried tofu.
    Cut in slice and put on plate.
    2.
    Mix shrimp paste with Shao Xing wine, season with sugar. Marinate pork jowl with soy sauce, pepper and corn starch. Mix with shrimp paste. Cut ginger and green onion
    3.
    Put pork on fried tofu, then put ginger on top of it. Steam for 10 minutes. Put green onion.
    empty
    empty
    empty
    empty
    豆卜用熱水沖洗，以便去油。
    empty
    empty
    豆卜切半，排列在碟上。
    empty
    蝦醬用紹酒及糖調勻。
    empty
    豬頸肉加入調味料及蝦醬醃片刻。
    empty
    empty
    豬頸肉平均鋪在豆卜上。
    empty
    empty
    隔水蒸10分鐘便成。