🧧咸香微甜, 客家木耳焖炸肉 Hakka braised pork🧧
Автор: Cooking With Justine方太好厨艺
Загружено: 2026-02-07
Просмотров: 2210
Описание:
客家木耳焖猪肉是一道经典的客家菜, 也常会出现在节庆或家庭聚餐中。把五花肉炸至酥脆，再用蒜头、腐乳，木耳焖到入味芳香，真是开胃。它味道咸香带甜，口感一流，非常好下饭。这个新年，大家不妨试试！
Hakka braised pork with black fungus is a classic Hakka dish and is often served during festive occasions or family gatherings. The pork belly is first deep-fried until crispy, then braised with garlic, fermented red bean curd, and black fungus until richly flavored. The taste is savory with a hint of sweetness and it’s extremely appetizing. This Chinese New Year, go on and try it!
#hakka #hakkafood #客家菜 #炸猪排 #braised #braisedpork #braisedporkbelly #客家焖猪肉
材料ingredients
(腌制 1-2小时 to marinate 1-2 hours)
600g五花肉 600g pork belly
1.5块红腐乳 1.5 cube fermented red beancurd
胡椒粉 pepper
半茶匙糖 half tsp sugar
1/4茶匙五香粉 1/4 tsp five spice powder
半茶匙酱清 half tsp soy sauce
1粒鸡蛋 1 egg
3-4汤匙木薯粉 3-4 tbsp tapioca flour
酱汁 sauce
4瓣蒜米 4 cloves of minced garlic
水 Water
1汤匙花雕酒 1tbsp cooking wine
1茶匙麻油 1 tsp sesame oil
半茶匙糖 half tsp sugar
1/4茶匙五香粉 1/4 tsp five spice powder
1汤匙蚝油 1 tbsp oyster sauce
2块红腐乳 2 cubes of fermented red beancurd
100g 黑木耳(浸泡) 100g black fungus (soaked)
焖20-30分钟 Braise for 20-30min
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