南乳炆豬手 Braised Pork Knuckle With Red Fermented Bean Curd **字幕CC Eng. Sub**
Автор: 好易煮 oe cook
Загружено: 2019-10-25
Просмотров: 29400
Описание:
🟢材料：
豬手 1.2公斤
薑 50克
紅葱頭 2粒
陳皮 1角 (2克)
草果 1粒
八角 1粒
月桂葉 2片
冰糖 1塊
南乳 1件
紹酒 1湯匙
蠔油 1湯匙
柱候醬 1湯匙
🟢做法：
1️⃣豬手汆水，洗淨備用。
2️⃣熱鑊下油，下薑、紅葱頭 爆香，加入南乳爆香，下豬手、1湯匙米酒/紹酒、南乳汁爆炒，加入1粒冰糖，陳皮、草果、八角、月桂葉、1湯匙蠔油和1湯匙柱候醬用，中小火炆煮約1小時，收汁上碟。
🟢Ingredients:
Pork knuckle - 1.2kg
Ginger - 50g
Shallots - 2 bulbs
Dried tangerine peel - 1 piece (2g)
Star anise - 1 piece
Cloves - 1 piece
Bay leaves - 2 leaves
Rock sugar - 1 piece
Red fermented bean curd - 1 piece
Shaoxing wine - 1 tablespoon
Oyster sauce - 1 tablespoon
Chu Hou sauce - 1 tablespoon
🟢Cooking directions:
1️⃣ Blanch the pork knuckle in boiling water and wash it thoroughly.
2️⃣ Heat up a wok with oil, add ginger and red onion and stir-fry until fragrant. Add the red fermented bean curd and stir-fry until fragrant. Add the pork knuckle, 1 tablespoon of Shaoxing wine, red fermented bean curd juice and stir-fry. Add 1 piece of rock sugar, dried tangerine peel, black cardamom, star anise, bay leaves, 1 tablespoon of oyster sauce, and 1 tablespoon of Chu Hou sauce. Braise on medium-low heat for about 1 hour until the pork is tender and the sauce is thickened. Serve hot.
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