名廚三餸一湯｜李志偉菜單 花菇火腩炆釀蠔豉 Braised Roasted Pork Belly with Mushroom and Dried Oyster
蘋果日報 2021/03/22 17:50
食譜李志偉粵菜海味貝類豬肉炆煎15-30分鐘
花菇火腩炆釀蠔豉
材料：
花寸菇 6隻
半乾濕蠔豉 6隻
脢頭肉 4両
火腩1份
豬網油 1張
蒜頭 3至4瓣
老薑 少許
青葱 少許
蠔油 2茶匙
糖 少許
老抽 少許
胡椒粉 少許
麻油 少許
生粉水 少許
生粉 少許
紹興酒 少許
脢頭肉醃料：
鹽 少許
生粉 少許
糖 少許
胡椒粉少許
水 少許
麻油 少許
做法：
1. 燒肉切成丁方形；薑剁成薑米；蒜頭拍鬆；寸菇浸發，備用。
2. 脢頭肉先切碎再剁成茸，然後下鹽、生粉、糖、胡椒粉、麻油及少許水，搓勻，搓至吸收水分後漲卜卜黏手即可。
3. 肉碎先分成數小份，蠔豉拍上生粉，釀上豬肉，然後逐件用豬網油包裹，然後拍上生粉。
4. 大火燒熱鑊下油，轉中小火放入蠔豉，先煎有豬肉一面，煎時暫且不要移動，直至定型；之後再開中火煎，聞到有蠔豉香味及轉金黃色，即可翻轉煎另一面。煎至約七成熟，隔油盛起。
5. 把鑊清洗乾淨，再次燒熱鑊下油，先爆香薑米及蒜頭，然後下燒肉慢慢炒香，灒紹興酒進去爆香，加水蓋過面，這時可以下蠔油調味，放入蠔豉及冬菇，加少許糖、老抽、胡椒粉及麻油。
6. 水滾起後轉小火，蓋上蓋炆煮約十分鐘至收汁，看到汁呈膠質，加入少許生粉水炒勻，再放上葱段，即可熄火上碟。
Braised Roasted Pork Belly with Mushroom and Dried Oyster
Ingredients:
Dried shiitake mushrooms 6 pcs
Semi-dried oysters 6 pcs
Boston butt pork 4 taels
Roasted pork belly 1 portion
Caul fat 1 pc
Garlic 3-4 cloves
Aged ginger little
Scallion little
Oyster sauce 2 tsp
Sugar little
Dark soy sauce little
White pepper little
Sesame oil little
Corn starch and water mixture little
Corn starch little
Shaoxing wine little
Marinade for Boston butt pork:
Salt little
Corn starch little
Sugar little
White pepper little
Water little
Sesame oil little
Method:
1. Dice roasted pork belly into cubes; mince ginger; smash garlic; soak shiitake mushrooms, set aside.
2. Mince Boston butt pork, add salt, corn starch, sugar, white pepper, sesame oil and a little water, stir well, knead until moisture is fully absorbed into the pork and turns sticky.
3. Divide the minced pork into several portions. Dust semi-dried oysters with corn starch, stuff with minced pork, then wrap each piece with caul fat, dust with corn starch again.
4. Heat wok in high heat, add oil, turn to medium low heat, pan fry the oysters with the pork side down first, do not move them until they are set; turn to medium heat, when oysters become fragrant and brown, turn over and pan fry the other side. Drain when the oysters are 70% cooked.
5. Wash the wok, heat work again and add oil, sauté minced ginger and garlic, then add roasted pork, stir fry slowly until fragrant, drizzle in Shaoxing wine, pour water in until it covers the roasted pork, season with oyster sauce, add the oysters and shiitake mushrooms, season with a little sugar, dark soy sauce, white pepper and sesame oil.
6. Bring to a boil, turn to low heat, stew with lid on for about 10 minutes until sauce thickens, when the sauce becomes gelatinous, stir in corn starch and water mixture, garnish with scallion cut into sections, serve.
剁碎脢頭肉，再加以調味。
搓勻肉碎，分數小份放上碟。
搓勻肉碎，分數小份放上碟。
將生粉拍入蠔豉，釀上豬肉碎。
用豬網油包裹蠔豉。
開中小火煎釀蠔豉。
爆香薑、蒜、燒肉，灒酒，加水及蠔油。
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