荔芋焖花腩Braised Pork Belly with Taro 【附视频】
- 2024-01-02
- Difficulty: Medium
- Prep Time40 Mins
- Cook Time30 Mins
- Type
- View271
充满传统风味的荔芋焖花腩,建议购买槟榔芋,比较粉更好吃。
Ingredients
材料
Ingredients
调味料
Seasoning
Directions
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.
放入虾米及花肉爆香。Stir-fry the dried shrimp and pork belly until fragrant.
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.
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.
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.
荔芋焖花腩Braised Pork Belly with Taro 【附视频】
Ingredients
材料
Ingredients
调味料
Seasoning
Follow The Directions
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.
放入虾米及花肉爆香。Stir-fry the dried shrimp and pork belly until fragrant.
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.
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.
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.