名廚三餸一湯｜黃皓勤菜單 豆豉尖椒雜菌炒燒腩片 Sautéed Roast Pork Belly and Mushrooms with Green Chilli Pepper
蘋果日報 2020/11/10 18:34
食譜黃皓勤粵菜豬肉蔬菜炒15-30分鐘
豆豉尖椒雜菌炒燒腩片
材料：
燒腩片 200克
虎皮尖椒 4隻
豆豉 少許
雞髀菇 少許
靈芝菇 少許
蒜茸 2茶匙
葱段 約6-7條
鹽 1/2茶匙
糖 1/2茶匙
蠔油 1茶匙
麻油 少許
老抽 少許
生粉 少許
水 少許
做法：
1. 虎皮尖椒洗淨後，去辣椒籽切角；燒腩仔切片；葱切段；雞髀菇洗淨吸乾水後切片，備用。
2. 燒熱鑊加少許油，爆香燒腩片至兩面金黃並有香氣，即可盛起備用。
3. 把鹽、糖、蠔油、生粉、老抽及水拌勻成調味醬汁，備用。
4. 留下鑊裏的豬油，加入雞髀菇及靈芝菇，以中火炒一會，然後加入虎皮尖椒同炒，炒至半熟，加入蒜茸、葱段及豆豉一起炒。
5. 燒腩片回鑊，加入調味醬汁，調校至大火再炒香，即可上碟。
Sautéed Roast Pork Belly and Mushrooms with Green Chilli Pepper
Ingredients:
Roast pork belly slices 200g
Green chilli pepper 4 pcs
Fermented soy beans little
King oyster mushroom little
Marmoreal mushroom little
Minced garlic 2 tsp
Scallion (cut into sections) 6-7 stalks
Salt 1/2 tsp
Sugar 1/2 tsp
Oyster sauce 1 tsp
Sesame oil little
Dark soy sauce little
Corn starch little
Water little
Method:
1. Rinse green chilli pepper, remove seeds and cut into pieces. Slice roast pork belly; cut scallion into sections; rinse king oyster mushroom, blot dry and slice.
2. Heat wok, add a little oil, sauté roast pork belly slices until both sides are browned, remove from wok.
3. Make seasoning sauce by mixing salt, sugar, oyster sauce, corn starch, dark soy sauce and water.
4. Keep the pork fat in the wok; in medium heat, sauté king oyster mushroom and marmoreal mushroom, then mix in green chilli pepper, sauté till half cooked, add minced garlic, scallion and fermented soy bean, mix well.
5. Return pork belly slices to wok, add seasoning sauce, turn to high heat, sauté and serve.
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