荔芋焖花腩Braised Pork Belly with Taro

  • Prep Time
    40 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    158

要将荔芋焖花腩弄得好吃又秘诀哦,资深厨师Shirley Ho用的是槟榔芋,用手指轻轻弄一下会有点为佳。

https://vimeo.com/manage/videos/844085469

食谱制作 Shirley

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    Step 1

    热锅加入5汤匙油,放入芋片略煎炸至微黄,盛起沥油备用。Heat a wok and add 5 tbsp oil. Fry the taro slices until slightly golden brown. Remove and drain excess oil, set aside.

    Step 2

    放入虾米及花肉爆香。Stir-fry the dried shrimp and pork belly until fragrant.

    Step 3

    加入炸过的芋片和调味料拌抄。Add the fried taro slices and the seasoning ingredients, stir-fry to combine.

    Step 4

    注入适量的水量,盖上锅盖焖煮5分钟让吸收酱汁至稍干。Pour in an appropriate amount of water, cover the clay pot, and simmer for 5 minutes to let the taro absorb the sauce until slightly dry.

    Step 5

    加入芫荽葱拌抄一下即可盛碟享用。Add cilantro and scallions, give it a quick stir-fry, and then serve.

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