Double-Cooked Pork
繁體中文

Ingredients

Pork Belly 1/2 lb (225g) Cabbage (cut into bite size) 1/2 lb (225g) Dried bean curd 3 piece (150g) Red chili pepper (diagonally sliced) 1 each Scallion (cut 5cm/2" segments) 2 stalk Cooking oil 1 Tbs Salt 1/3 tsp Sweeten bean sauce 1 portion

Instructions

1.	Place the pork in boiling water and cook over medium-low heat for 6 minutes. Turn off the heat; cover the pot and leave the pork in the hot water for 10 minutes. Set the pork aside. Once the pork cools down, cut it into thin slices.
2.	Horizontally cut each bean curd into 3 slices, and cut each slice into three equal piece.
3.	Prepare the Sweeten Bean Sauce.
4.	Place 1 tbs. of oil, cabbage and 1/3 tsp. of salt in a heated non-stick pan; sauté until the cabbage is done but still crispy. Set the cabbage aside and drain the excessive liquid.
5.	Add the pork slices to the same pan; pan-fry over medium heat until golden brown on both sides. Put in the dried bean curd slices; sauté until they are slightly browned.
6.	Pour in the Sweeten Bean Sauce, scallion and chili pepper. Quickly stir until both pork and bean curd are colored with the sauce.
7.	Add the cabbage and mix well. Serve immediately.

回鍋肉
ENGLISH

材料

五花肉 1/2 磅 (225克) 包心菜 (切小塊) 1/2 lb (225克) 豆乾 3 塊 (150克) 紅辣椒 (切斜片) 1 支 蔥 (切5cm/2"小段) 2 支 食用油 1 大匙 鹽 1/3 小匙 醬爆醬汁 1 份

做法

1.	將肉整塊放入滾水中用中小火煮6分鐘。熄火，加蓋燜10分鐘。撈出放在一旁，待涼下來以後切成薄片。
2.	將豆乾橫面切成三片﹐再直切成三片﹐每塊共切成9片。
3.	準備醬爆醬汁。
4.	不沾鍋燒熱後加入一大匙油，包心菜和1/3小匙鹽用大火炒到脫生。將包心菜盛出濾掉水份後放在一旁。
5.	原鍋放進五花肉片用中火煎黃兩面。加入豆乾拌炒到到豆乾有點焦黃。
6.	倒入醬爆醬汁，蔥段和紅辣椒，快速拌炒至肉片和豆乾都著色。
7.	加入包心菜拌勻即可裝盤。

最後更新 (Last Update): 01/12/2020
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