自製叉燒Homemade Chasiu


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一起跟著做! 鼓勵作者

盈盈明天就回三藩市了,還百忙中特地前來探望。她點的菜,我當然要好好做,於是綜合了母親和凌太的食譜,做出自家的味道。
I must treat Hilary well with chasiu that she ordered before leaving for SF. Special thanks go to mom and Linda who gave me the best advice!

食材
叉燒醬chasiu sauce
100克g
紹興酒Chinese wine
2湯匙tbs
蒜蓉minced garlic
2湯匙tbs
紅麴粉red yeast
1茶匙tsp
老抽dark soysauce
1茶匙tsp
分組1
脢頭肉pork s.b.
1000克g
  • 1
    混合醃料; Mix all marinades.
  • 2
    洗淨脢頭肉,混合醃料醃製2小時以上; Marinate the pork shoulder butt for at least 2 hours.
  • 3
    間中用利叉刺肉以求醃製均勻; Pierce constantly with a sharp fork to make sure every bit gets even marination.
  • 4
    蓋蓋以中小火烹煮,每面煮10分鐘; Cook at small to medium heat, 10 mins for each side, covered all the way.
  • 5
    開蓋以中火烹煮,每面煮5分鐘,直至汁液變稠; Uncover, cook at medium heat, 5 mins for each side, repeatedly, until the sauce becomes sticky.
  • 6
    看起來應該有點焦就對了; When it looks like this, that means well done.
  • 7
    沒準備切的留在平底鍋裡; Keep warm without taking all out.
  • 8
    取出切片; Cut one big portion into thin slices.
  • 9
    味道已經很夠,不必再淋上醬汁了。 It is already very tasty without the sauce.
2017/12/15 發表 1,439 瀏覽
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