Ingredients (for 4):
- Pork belly - 800 g
- Pork jowl - 150 g
- Oil - 2 tbsp
- Bamboo shoot - 2 pieces
- Sugar - 1 tbsp
- Shallot - 80 g
- Garlic - 4 cloves
- Oil - 1/2 cup
- Seasoning
- Black bean soy sauce - 1/4 cup
- Pot soya sauce - 1/4 cup
- Premium soy sauce - 2 tbsp
- Chinese yellow wine - 1/2 cup
- Sugar - 1/4 cup
- Water - 1.5 cup
Procedures:
1. Cut away the skin of the pork belly, and blanch in boiling water for 15 minutes.
2. Flush under water and then cut into small pieces.
3. Cut the pork belly into small pieces.
4. Cut the pork jowl into small pieces.
5. Cut the shallot and garlic into slices.
6. Peel the bamboo shoots and remove the bottom tough part, cut into halves.
7. Blanch the bamboo shoots in water, adding 1 tbsp of sugar and cook for 10 minutes.
8. Drain and rinse the bamboo shoots under water, then cut into pieces.
9. Heat the wok at high level, then pour in the frying oil. When hot enough, put the shallot in and continue to cook at low heat.
10. Remove the fried shallot and drip off the excess oil. Then add the garlic in.
11. Remove the fried garlic.
12. Heat the wok at medium-high level, and add 2 tbsp of oil. Then add in the pork and pork skin to stir-fry thoroughly.
13. Add in the black bean soy sauce, pot soya sauce and premium soy sauce.
14. Add Chinese yellow wine. sugar and water to mix well.
15. Add the fried shallot and garlic. Cover with lid and turn to low heat to cook for 45 minutes.
16.Season with salt if needed, then scoop out.
17. Heat the wok and then put the bamboo shoot to dry it out.
18. Scoop in 1/4 cup of the pork meat sauce, and cook at medium-heat until the sauce thickens.
19. Season with salt and put in the middle of the plate.
20. Pour in the pork sauce around, and serve.
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