回鍋肉 (3人份) Twice Cooked Pork (3 servings)

回鍋肉 (3人份)

Twice Cooked Pork (3 servings)

📌材料 Ingredients:

五花腩 Pork belly                400克(g)

鮮豆乾 Dried tofu                400克(g)

蒜苗 Garlic stem                  200克(g)

蒜蓉 Minced garlic              1湯匙(tbsp)

薑蓉 Minced ginger             1湯匙(tbsp)

指天椒 Chopped red chilli  隨量(to taste)

水 Water                               50毫升(ml)

📌調味料 Seasonings:

豆瓣醬 Chili bean sauce     1湯匙(tbsp)

📌汁料 Sauce:

生抽 Light Soy sauce          1湯匙(tbsp)

米酒 Rice wine                    2湯匙(tbsp)

蠔油 Oyster sauce               ½湯匙(tbsp)

代糖 Erythritol                    ¼湯匙(tbsp)

🔪煮法 Method:

1. 五花腩浸淡鹽水1小時, 可去除雪味和增加豬肉水份

Soak pork belly in mild salted water for 1 hour, eliminating the freezer taste and making the pork more moist.

2. 五花腩汆水20分鐘後, 清水沖洗乾淨

Blanch pork belly for 20 minutes, and rinse with cold water.

3. 五花腩切片、鮮豆乾切塊、蒜苗切段

Slice pork belly. Cut dried tofu into chunks. Cut garlic stem into 2-inch-long sections.

4. 調好汁料備用

Mix all the seasonings for the sauce, and set aside.

5. 小火燒熱油, 慢煎五花腩片至出油和微黃

Low heat. Fry pork belly until brown.

6. 轉中火, 放入鮮豆乾炒至微黃後起鍋備用

Turn to medium heat. Put in dried tofu and fry until brown, then set aside.

7. 原鍋爆香蒜蓉、薑蓉、辣椒、豆瓣醬

Put in garlic, ginger, red chili, and chili bean sauce and sauté them until fragrant.

8. 五花腩片、鮮豆乾回鍋

Put back pork belly and dried tofu.

9. 放入蒜苗、汁料續炒

Add garlic stem and sauce, then keep stir-frying.

10. 加入50毫升水, 上蓋焗煮1分鐘即成

Add 50ml of water. Cover the wok and cook for 1 minute, and serve.

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