材料 Ingredients
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做法
| 1. | 將台式醃料準備好。 |
| 2. | 將里肌肉切成 1cm x 6 cm粗條。 |
| 3. | 豬肉條加台式醃料 A料拌勻後用手用力抓揉直到醃料完全被豬肉吸收。 |
| 4. | 將醃好的豬肉條，台式醃料 B料和混合，順同一個方向攪拌均勻。然後將整團魚漿拿高再用力往盆裡摔﹐重複摔 50-60 下﹐直到肉和魚漿變得很有彈性。 |
| 5. | 將半鍋水用大火燒滾轉成小火。 |
| 6. | 將裹了魚漿的肉條一條一條地放進水裡煮熟浮出水面 1分鐘即可。 |
| 7. | 將煮好的肉羹濾乾放涼後放在冷凍庫保存。 |
Procedure
| 1. | Prepare the Taiwan Style Marinade. |
| 2. | Cut the pork loin into 0.5"x2.5" strips |
| 3. | Mix the pork strips with the Taiwan style marinade part A. Use your hand to rub the mixture until the liquid is absorbed by the pork. |
| 4. | Mix the marinated pork with the fish paste and Taiwan style marinade part B in a large bowl. Stir in the same direction until the mixture is smoothly. Lift the mixture and throw it down with force. Repeat it 50-60 times until the mixture is resilient. |
| 5 | Bring half pot of water to a boil in high heat, then turn the heat to low. |
| 6. | Place the coated pork strips into the water one by one. Cook until they are floating above the water for 1 minute. |
| 7. | Drain the water and set the Rou-Geng aside until completely cool. Store the Rou-Geng in the freezer. |
最後更新 (Last Update): 07/31/2013
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