Monday, 15 March 2010

青蒜焖烧肉 (Braised Roasted Pork with Leek)

我家里的三个嗜肉王总是让我很为难.每每准备的食物都要有
些肉的.有时真的煮得很讨厌.这一道青蒜焖烧肉可算是两全
其美的煮法了.晚餐我就煮了这么一道菜.青蒜和黑木耳就是
我的份,而烧肉就人帮我扫光光.


300 gm 烧肉,切片
4棵 青蒜, 切段
100gm 浸软黑木耳, 切丝
1 tbsp 蒜泥
2片 姜
1小碗 水

调味料:
1 tbsp 生抽
1 tbsp 蚝油
1/2 tsp 鸡精粉
少许糖
1 tbsp 绍兴酒,最后才加

适量粟粉水做勾芡用

做法:

1. 锅内烧肉少许油,加入姜片爆香.
2. 下青蒜和黑木耳翻炒至微软,盛起.
3. 锅内再烧热1汤匙油, 爆香蒜泥.再把烧肉和调味料加入翻炒.
4. 加入清水后焖煮一会.
5. 加入青蒜及黑木耳,盖上焖至所有材料软.
6. 倒入适量粟粉水勾芡,在加入绍兴就拌均即可.

Ingredients:

300 gm roasted pork belly, cut into pieces
4 stalks leek, cut into block
100 gm soaked black fungus
1 tbsp chopped garlic
2 slices ginger
1 small bowl water

Seasoning:

1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp chicken stock granule
a dash of sugar
1 tbsp Shao-Xing wine, add in last

some starch mixture for thickening

Method:

1. Heat up some oil, saute ginger until fragrant, add in leek and
black fungus, fry until slightly soft. Dish out.
2. Add in 1 tbsp oil to the wok, saute chopped garlic until fragrant.
3. Add in roasted pork belly, fry.
4. Add in seasoning and water, simmer for a while.
5. Add in leek and black fungus, cook till all ingredients tender.
6. Thicken with starch mixture. Add in Shao-Xing wine before
dish out.