腐乳红烧肉
Braised Pork Belly with Fermented Bean
材料

600g 石班鱼肉 (切厚片)
600g花肉
1大匙油
5片姜
5瓣蒜头
2粒八角
2块腐乳

调味料

1/2 小匙盐
1大匙腐乳汁
1大匙生抽
1小匙黑酱油
1大匙糖
1大匙绍兴酒
500ml水

做法
  1. 花肉放入水中煮10分钟,捞起洗净,切块。
  2. 烧热油爆香姜片的蒜头,加入八角。腐乳和猪肉炒香。
  3. 加入调味料煮滚,转小火继续焖煮40分钟至肉软即可上碟享用。
INGREDIENTS

600g garoupa fish fillet (cut into thick slices)
600g pork belly
1 tbsp oil
5 slices ginger
5 pips garlic
2 star anises
2 cubes fermented bean curd

SEASONING

1 tbsp of fermented bean curd
1 tbsp light soya sauce
1 tsp dark soya sauce
1 tbsp sugar
1 tbsp shaoxing wine
500 ml water

METHOD

  1. Cook pork belly in water for 10 minutes. Dish and drain. Cut into pieces.
  2. Heat up oil, saute sliced ginger and garlic until aromatic. Add in stay anise, fermented bean curd, pork and stir-fry until fragrant.
  3. Add seasoning and bring to boil. Lower the heat and simmer for another 40 minutes. Dish up and serve.

本食谱摘录予

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