百葉結燒肉 Braised Pork with Bean Curd Bowtie in Brown Sauce

材料 Ingredients
五花肉 Pork Belly1-1/2 磅 lb (675g)
百葉結 Bean Curd Bowtie 2/3 磅 lb (300g)
蔥 Scallion 1 支 stalk
薑 Ginger 1 小塊 small chunk
紅燒醬汁 Brown Sauce 2 份 portion
水 Water1 杯 cup
百葉結燒肉圖片

做法
1.豬肉切成 4cm 方塊後用滾水燙3分鐘﹐水要蓋過豬肉。撈出豬肉用冷水沖洗乾淨。
2.蔥洗乾淨切成兩段﹐薑拍碎。
3.將紅燒醬汁準備好。
4. 將紅燒醬汁和水放進鍋裡用大火燒開﹐再加入蔥﹐薑和豬肉。轉小火加蓋繼續煮40分鐘。
5.加入百葉結與肉和醬汁拌勻﹐繼續用中小火煮 20分鐘。如果醬汁還剩很多﹐開大火把醬汁燒到濃稠。丟棄薑和蔥。



PROCEDURE
1.Cut the pork into 1.5" cubes. Put the pork in boiling water and cook for 3 minutes. The water needs to be over the pork. Take out the pork cubes and wash them under running water.
2.Wash the scallion and cut it in halves. Crush the ginger.
3.Prepare the Brown Sauce.
4.Boil the Brown Sauce and water in a pot. Add the scallion, ginger and pork. Cover and simmer the pork in low heat for 40 minutes.
5.Mix in the bean curd bowties. Continue cooking in medium heat for another 20 minutes. If the sauce remains a lot, turn the heat up to high and cook until the sauce becomes thick. Discard the scallion and ginger.




最後更新 (Last Update): 08/18/2013
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