【三餸一湯】沙嗲粉絲煮豬板筋 Fried pork loin ligament and glass noodles in satay sauce
蘋果日報 2020/09/11 01:12
食譜粵菜豬肉蔬菜煮15-30分鐘
沙嗲粉絲煮豬板筋
材料：
豬板筋 適量
紅、黃燈籠椒 各半隻
唐芹 少許
粉絲 1包
乾葱頭 3粒
葱段 適量
辣椒 1隻
豬板筋醃料：
白胡椒粉 少許
沙嗲醬 1湯匙
咖喱粉 1茶匙
糖 1/2茶匙
生抽 少許
油 少許
米酒 少許
做法：
1. 把燈籠椒切件，拍扁乾葱頭，切幼辣椒。
2. 把豬板筋切條，下胡椒粉、咖喱粉、沙嗲醬、糖、油、酒、生抽醃。
3. 爆香燈籠椒，取出。
4. 爆香乾葱頭、辣椒，下葱白、豬板筋炒。加少許水，蓋上略煮。
5. 開蓋，下粉絲，蓋上煮3分鐘，開蓋炒勻。
6. 放回燈籠椒，下唐芹、青葱，熄火焗一陣。
7. 開蓋，撈勻，上碟，完成。
Fried pork loin ligament and glass noodles in satay sauce
Ingredients:
Pork loin ligament some
Red and yellow bell pepper half for each
Chinese celery a little bit
Glass noodles a pack (soaked)
Shallot 3 pcs
Green onion some
Chili 1 pc
Marinade of the pork:
Ground white pepper a little bit
Satay paste 1 tbsp
Curry powder 1 tsp
Sugar ½ tsp
Light soy sauce a little bit
Oil a little bit
Rice wine a little bit
Steps:
1. Slice the bell pepper, press the shallots, finely chop the chili.
2. Slice the pork loin ligament, marinate with some white pepper, curry powder, satay paste, sugar, oil, rice wine and light soy sauce.
3. Gently fry the bell pepper, take out.
4. Fry the shallots and chili until fragrant. Put the white part of the green onion together, add pork loin ligament, stir fry. Then add a little bit water. Cover, cook for a while.
5. Open the lid, add glass noodles, cover, simmer for 3 mins. Open the lid, fry and mix thoroughly.
6. Put the bell pepper back, add Chinese celery and green part of spring onion in. off heat, sit for a while.
7. Open the lid, mix well, serve hot.
豬板筋加入醃料拌勻。
爆香雙色燈籠椒，取出備用。
爆炒配料及豬板筋，加入水蓋上略煮。
放入粉絲，蓋上煮3分鐘。
燈籠椒回鑊，再下唐芹及青葱段。
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