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主料：1.5 斤五花肉，
材料1：香菇10-20朵 (depending on size), 1只干鱿鱼(略浸水后切成块儿), 大蒜，姜片，八角， 2勺老抽，1勺生抽。
材料2：笋干或扁尖1-2两 （浸水泡软）
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煮法：先把五花肉在开水里烫一下（去血水），再在油里和芭蕉八角姜片煎出香味儿。然后把煎过的五花肉和材料1一起中火煮半小时。 熄火，放在节能锅里1-1.5小时， 再加扁尖煮半小时左右， 加1勺糖收汤即可。 俺喜欢笋干和鱿鱼干有点Chewing的口感, 所以不泡太久. 啊, 好香!
我的台湾朋友说这是台湾菜, 香港朋友说她们家也是这样煮, 管它是台菜还是港菜, 反正是下酒的好菜, 家里没有五粮液, 就来杯葡萄酒吧.
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Assume all the ingredient are cleaned.
Ingredient 1: 1.5lb pork belly meat.
Ingredient 2: dried mushroom ( 10 pieces), dried squid (1 piece), garlic, ginger, anise, dark soy sauce (2tbsp), light soy sauce(1tbsp), sugar ( 2 tbsp )
Ingredient 3: dried bamboo shoot
Preparation:
1. Soak the dried bamboom shoot in water for 1-1.5 hour, soak the dried mushroom and dried squid in water for 5-10 min, then cut the squid and bamboo shoot in the similar size of the mushroom.
2. cut the pork into big chunks and boil in water for 2 min, drain
Cooking Steps:
1. fry the pork in midium fire for about 5 minutes or till pork skin turn light goldern color. drain the oil.
2. boil the pork together with ingredient 2 for half an hour,
3. leave the boiled pork in vacuum thermal cooker for 1 hour.
4. boil the pork again together with bamboo shoot for 20min.
5. add sugar and boil for 5-10 more min or till sauce getting thicker. |
