咸鱼花腩煲Pork Belly with Salted Fish In Claypot

  • Prep Time
    15 Mins
  • Cook Time
    45 Mins
  • Type
  • View
    1,801

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    花雕酒上桌前才浇上,可提升此菜的香味。

    Step 1

    以热油炒肉片约1分钟后盛起。Deep-fry sliced pork pieces in hot oil for less than a minute. Dish out and set aside.

    Step 2

    另外热食油和麻油,把咸鱼爆香,盛出。Heat oil and sesame oil in a wok and fry salted fish until fragrant. Dish out and put aside.

    Step 3

    用剩余的油炒辣椒干、姜丝及蒜蓉。Add dried chillies, ginger and garlic with remaining oil. Fry for a while.

    Step 4

    加入肉片和调味料,慢火炒一会后移入瓦煲内,再慢火煮20-25分钟,然后加入咸鱼,在继续焖至汁稠。Add pork belly pieces and seasoning. Reduce the heat and cook for a while. Transfer contents to a claypot. Cook over low heat for 20-25 minutes. Add in prefried salted fish and continue to cook until sauce is thick.

    Step 5

    加入大葱,拌匀后浇入花雕酒,即可上桌。Add onion and stir fry well. Splash in wine before serving.

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