煮:hkgal tw braised pork 2.0

改良了上次的食譜,更加台式!

{港女台式滷肉飯 2.0}

  1. 約 50 元五花腩請肉販將皮連皮下脂肪整條起出,餘者免治。
  2. 剁碎蒜瓣、連皮薑、紅蔥頭、已浸軟乾冬菇、蝦米。豬皮依喜好切件。
  3. 以蒜薑起鑊,炒香小紅蔥、冬菇蝦米及豬皮,放免治肉,推散,澆 1 圈燒酒。
  4. 下生抽、老抽、冰糖、五香粉、八角、紹興酒,加水至蓋過肉 2 cm。
  5. 不時攪拌,收乾汁至喜歡的濃稠度,下鹽調味。熄火前下蔥段即可。

{啤註:(1) 用韓式石鍋/高身(煮麵)鍋比(平底)鑊更佳。(2) 雪櫃保存,翻熱時放 2-3 湯匙水。}

 

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