三餸一湯|南乳炆蓮藕豬腩 Braised Pork Belly with Lotus Root in Preserved Red Beancurd Sauce
蘋果日報 2020/12/18 07:00
食譜粵菜家常菜豬肉蔬菜豆類炆15-30分鐘
南乳炆蓮藕豬腩
材料:
蓮藕1節
花生 小半碗
豬腩 300g
薑 2片
南乳1磚
葱 適量
調味料:
糖 適量
米酒 適量
鹽 適量
做法:
1. 豬腩切件。
2. 蓮藕去皮,切開或用刀背拍成件 。
3. 熱鑊後熱油,爆薑片,放入豬腩煎至金黃色 。放入南乳、1碗水及調味 。
4. 滾後放入蓮藕、花生,蓋上蓋收中細火炆約20分鐘,留意適時加水 。
5. 放入葱段,大火煮至收乾水,即成。
Braised Pork Belly with Lotus Root in Preserved Red Beancurd Sauce
Ingredients:
1 Section Lotus Root
½ Bowl Peanuts
300g Pork Belly
2 Slices Ginger
1 Cube Preserved Red Bean Curd
Some Spring Onion
Seasoning:
Some Sugar
Some Rice Wine
Some Salt
Steps:
1. Cut pork belly into pieces.
2. Peel lotus root and cut it into pieces.
3. Heat the pan with oil. Stir-fry ginger, then pan-fry the pork belly until golden brown. Add preserved red bean curd, 1 bowl of water and seasonings.
4. Bring it to the boil. Add lotus root and peanuts, then cook under mid-low heat with lid on for about 20 minutes. Add water if necessary.
5. Add spring onion and cook over high heat until the water evaporated. Ready to serve.