🟢材料:
豬尾 900 克
薑、蔥、蒜頭 適量
紹興酒 1 湯匙
生抽 1 湯匙
老抽 1 湯匙
蠔油 1 湯匙
冰糖 25 克
桂皮 1 小塊
月桂葉 2 片
八角 1 粒
乾辣椒 適量(可選)
鹽、熱水 適量
🟢做法:
1️⃣ 豬尾加薑片、蔥段和 1 湯匙紹興酒汆水,洗淨去毛。
2️⃣ 熱鑊下少許油爆香豬尾。爆香後加入蒜頭和薑爆炒。
3️⃣ 加入 2 湯匙紹興酒、1 湯匙生抽、1 湯匙老抽、1 湯匙蠔油、25 克冰糖、1 小塊桂皮、2 片月桂葉、1 粒八角,以及吃辣的話,可加入適量的乾辣椒。
4️⃣ 加入適量的熱水蓋過豬尾,大火煮 10 分鐘,然後轉小火煮 50 分鐘。
5️⃣ 夾出香料和薑,試味道,加適量鹽調味。最後收汁,加入蔥段,即可上碟。
🟢Ingredients:
Pig tails - 900g
Ginger, spring onions, garlic - to taste
Shaoxing wine - 1 tbsp
Light soy sauce - 1 tbsp
Dark soy sauce - 1 tbsp
Oyster sauce -1 tbsp
Rock sugar - 25g
Cinnamon stick - 1 small piece
Bay leaves - 2 pieces
Star anise - 1 piece
Dried chili (optional)
Salt, hot water - to taste
🟢Cooking Directions:
1️⃣ Blanch pig tails with ginger, spring onions, and 1 tbsp Shaoxing wine. Wash and remove the hair.
2️⃣ Heat a wok with a small amount of oil, sauté pig tails until fragrant. Add garlic and ginger and stir-fry.
3️⃣ Add 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 25g rock sugar, 1 small piece of cinnamon stick, 2 bay leaves, 1 star anise, and dried chili (if using).
4️⃣ Add enough hot water to cover the pig tails. Cook over high heat for 10 minutes, then turn to low heat and cook for another 50 minutes.
5️⃣ Remove the ginger and spices, taste and adjust the seasoning with salt. Finally, thicken the sauce, add spring onions, and serve.
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