Home > 中餐 > 五花肉焖菜脯咸鱼头Braised Pork Belly With Pickled Radish And Salted Fish Head

五花肉焖菜脯咸鱼头Braised Pork Belly With Pickled Radish And Salted Fish Head

  • 2023-10-13
  • Prep Time
    40 Mins
  • Cook Time
    30 Mins
  • Type
  • View
    448

五花肉搭配咸鱼头和甜菜脯一同焖煮，让每一口都充满肉香。

Ingredients

材料

Ingredients

调味料

SEASONING

    Directions

    Step 1

    梅香咸鱼头放入干镬中，以少许油煎香，取出待用。Seared Mei Xiang salted fish head with some oil in wok, set aside.

    Step 2

    镬中下菜脯炒香，放入五花肉炒至变色，然后加入其余材料炒匀。Add sweet pickled radish to wok, stir fry till fragrant. Put in the pork belly, fry till color change.

    Step 3

    加入上汤煮滚后，转小火继续焖煮半小时。Pour in stock and bring to boil, simmer in low heat for 30 minutes.

    Step 4

    加入调味料便可。Season to taste.

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