玄门天香肉Thin Heong Pork Soup

  • Prep Time
    30 Mins
  • Cook Time
    40 Mins
  • Type
  • View
    163

玄门天香肉是王文华师傅得奖作品之一,以猪肉为主料理,材料与调味料却非常简单。王师傅这次无私分享,大家记得要好好学起来!

食谱制作:王文华
摄影:Raphael Ho

Ingredients

材料

Ingredients

调味料

Seasonings

    Directions

    Step 1

    将五花肉去皮,然后切成长型的片状,大概8片左右,剩下的肉剁成碎备用。Remove the skin from the pork belly and slice it into long pieces, about 8 slices. Finely chop the remaining pork and set aside.

    Step 2

    把肉碎加入红萝卜丁和马蹄丁拌匀,放入少许的木薯粉搅拌备用。Mix the chopped pork with diced carrots and water chestnuts, then add a little tapioca starch and mix well.

    Step 3

    把切好的肉片叠成圆形,将肉碎放入中间包起来。Arrange the sliced pork into a circle and place the minced pork mixture in the center, folding it up to form a ball.

    Step 4

    准备3公斤的水加入肉骨茶包煮滚,加入调味料,再把肉放进汤里煮至25分钟至入味,捞起装盘。Boil 3 liters of water with the Bak Kut Teh spices, add the seasonings, then add the pork and cook for about 25 minutes until tender and flavorful. Remove the pork and place it on a serving plate.

    Step 5

    拿1碗的汤加入少许的芡粉,搅拌至有点浓稠后淋上五花肉,最后撒入少许枸杞点缀。Mix a small amount of cornstarch with 1 bowl of the soup until slightly thickened, then pour it over the pork. Finally, garnish with a few Gouqi.

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