煮:hkgal tw braised pork rice

8 月的最後一天,做一頓美味的晚餐!分量請參考心食譜

{港女台式滷肉飯}

  1. 汆水:涼水下薑片、一撮鹽、2 條五花腩,至水滾撈起,切丁。
  2. 以油爆炒薑茸、蒜蓉、紅蔥頭碎,爆肉丁,放五香粉、八角、生抽、老抽、冰糖、紹興酒,上色後加水至蓋過食材 2 cm。
  3. 加蓋燉煮 1 至 2 小時,不時攪拌防黐底。至肉軟爛開蓋,下茶葉蛋,收乾汁至喜歡的稠度,放鹽。
  4. 伴白飯、菜、日本醃蘿蔔(takuan)同吃。

{啤註:切肉丁時切走過量的脂肪,並留下大塊豬皮,吃起來更 Q 彈!保留薑皮,驅風暖胃。}

 

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