🟢食材：
竹筍 450克 (新鮮或罐頭也可以)
豬腩肉 500 克
薑、蒜頭、蔥適量
紹興酒 1 湯匙
鹽 1/2 茶匙
生抽 1 湯匙
老抽 1/2 湯匙
蠔油 1 湯匙
冰糖 20 克
熱水 適量

🟢做法：
1️⃣ 竹筍放少許薑汆水，如果是新鮮竹筍汆水時間則需要長一些。
2️⃣ 豬肉洗淨切件，放少許油爆炒至金黃，加入薑和蒜頭爆香。
3️⃣ 加入竹筍繼續爆炒，灒入1湯匙紹興酒，1/2茶匙鹽，1湯匙生抽，1/2湯匙老抽，1湯匙蠔油，20克冰糖和適量熱水至豬肉面，小火炆45分鐘。
4️⃣ 試味，汁收到差不多乾時可以放些蔥段翻炒均勻上碟。

🟢Ingredients:
Bamboo shoots - 450g (fresh or canned)
Pork belly - 500g
Ginger, garlic, spring onions - as needed
Shaoxing wine - 1 tablespoon
Salt - 1/2 teaspoon
Light soy sauce - 1 tablespoon
Dark soy sauce - 1/2 tablespoon
Oyster sauce - 1 tablespoon
Rock sugar - 20g
Hot water - as needed

🟢Cooking Directions:
1️⃣ Blanch the bamboo shoots in boiling water with some ginger. If using fresh bamboo shoots, blanch for a longer time.
2️⃣ Wash the pork belly and cut it into pieces. Heat a little oil in a pan and stir-fry the pork until golden brown. Add ginger, garlic, and spring onions and stir-fry until fragrant.
3️⃣ Add the bamboo shoots and continue stir-frying. Pour in 1 tablespoon of Shaoxing wine, 1/2 teaspoon of salt, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 20g of rock sugar, and enough hot water to cover the pork. Braise on low heat for 45 minutes.
4️⃣ Taste and adjust seasoning. When the sauce has thickened, add some chopped spring onions and stir-fry evenly. Serve hot.

[ Ссылка ] 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。[ Ссылка ]
✳
🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒

свернуть