咸鱼花腩煲 claypot pork belly with salted fish

  • Prep Time
  • Cook Time
  • Type
  • View
    84

 

材料A :
五花肉350克(切薄片)
梅香咸鱼肉30克
配料 :
大葱头1粒(切角)
青葱1棵(切段)
辣椒干6条(剪段)
蒜头3瓣(拍扁)
姜1块(切片)
调味料A :
生抽1汤匙、生粉2汤匙、
黑酱油少许
调味料B :
蚝油1汤匙、生抽1汤匙、汤1茶匙、
鸡精粉1茶匙、黑酱油1/2茶匙、
绍兴酒2汤匙
做法 :
1. 五花肉加入调味料A捞均匀腌制2小时,然后以
半煎炸的油煎至香脆,取出沥油备用。
2. 放入咸鱼煎香,取出稍微压碎。
3. 瓦煲倒入适量油,爆香配料,注入适量水以
及香脆五香肉与调味料B一同焖煮到汁稍干。
4. 加入青葱及放入1汤匙绍兴酒拌炒,盖上盖子
加热约2分钟,再把另一汤匙绍兴酒围边淋入
增加酒香味即可。

Ingredients :
350g pork belly (sliced), 30g Mui Hiong salted fish
Sub-ingredients :
1 big onion (wedges),
1 stalk spring onion (cut section),
6 dried chilli (cut section),
3 clove garlic (smashed), 1 ginger( sliced)
Seasoning A :
1 tbsp soy sauce, 2 tbsp flour, some dark soy sauce
Seasoning B :
1 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp stock,
1 tsp chicken granule stock, ½ tsp dark soy sauce,
2 tbsp Chinese Shao Xin wine
Method :
1. Season belly pork with seasoning A for 2 hours.
Heat oil in wok and deep fry the marinated belly
pork till crispy, set aside.
2. In the same wok, stir fry the salted fish until lightly
browned and crisp. Remove and smash.
3. Heat some oil in claypot, saute sub-ingredients till
fragrant, add in water, pork belly and seasoning
B, cook until sauce thicken.
4. Sprinkle in the spring onion and 1 tbsp Chinese
wine, cover the lid and simmer for 2 minutes.
Pour another 1 tbsp of Shaoxing wine around
the claypot to increase the aroma of the wine.