香菇焖猪蹄筋Pig’s Tendon And Mushrooms Stew

  • Prep Time
    40 Mins
  • Cook Time
    1 Hour
  • Type
    Non Halal
  • View
    127

【烹饪小技巧】炸猪蹄筋以清水浸泡,最好收在冰箱里,以让蹄筋涨发。

Ingredients

材料

Ingredients

腌料

Condiments

配料

Sub-ingredients

酱汁

Sauce

勾芡 :(混合)

Thickening : ( combined )

    Directions

    Step 1

    用腌料腌鸡数小时。Marinate chicken with condiments for several hours.

    Step 2

    起锅热麻油和食油,把蒜茸和姜爆香,然后赞入花雕酒。Heat oil and sesame oil in a pot and saute garlic and ginger until fragrant. Pour in cooking wine and sizzle until aromatic.

    Step 3

    倒入鸡肉、炸猪蹄筋、香菇及红萝卜,加入酱汁煮至滚。Put in marinated chicken, pig's tendon, mushrooms and carrot. Add sauce and bring to the boil.

    Step 4

    转慢火焖30-40分钟至蹄筋和鸡肉变软即勾芡盛出。Lower the heat and simmer for 30-40 minutes until tendons turn soft and chicken is tender. Thicken the sauce with corn flour mixture.

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