[萬家香大吟釀薄鹽醬油]紅燒豬肉麵
![[萬家香大吟釀薄鹽醬油]紅燒豬肉麵](https://imageproxy.icook.network/fit?background=255%2C255%2C255&height=800&nocrop=false&stripmeta=true&type=auto&url=http%3A%2F%2Ftokyo-kitchen.icook.tw.s3.amazonaws.com%2Fuploads%2Frecipe%2Fcover%2F36439%2F541e8885f27e0cb8.jpg&width=800)
描述
我家先生不吃牛肉,改用豬腱肉煮出豬肉麵來解解攙,小朋友們也都愛吃,自家人食用的,當然要選用好的食材來烹煮.
這次的醬油及油膏選用萬家香大吟釀系列,它是用古法釀製,100%純天然釀造,專業薄鹽發酵工法,低鹽低鈉更健康,自然純淨無任何化學添加物,60餘年發酵技術嚴格品管，品質有保障.
煮出來的湯頭甘甜好喝,小朋友們每人都吃了兩碗呢!! ^_^
食材
調味料
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5大匙
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2大匙
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3大匙
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2大匙
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1鍋
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2瓶
步驟
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蕃茄畫十字川燙去皮切丁備用. 豬腱肉切塊川燙去血水. 大骨川沙去血水,大骨與水放入大同電鍋內燉煮成高湯.
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洋葱切小丁,紅蘿蔔切塊,葱白切段,葱綠切末,薑切片,蒜瓣壓扁去皮. 起油鍋將洋葱先炒至半透明,再將蕃茄加入炒至有點糊狀,盛起備用.
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大吟釀薄鹽醬油沿鍋邊下炒香,再下大吟釀甘甜油膏、辣豆瓣醬及冰糖加入拌炒.
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再加入剛剛炒過的洋葱及蕃茄. 此時鍋蓋蓋起中小火悶煮約15分鐘.(都不需要加水哦,因為洋葱及蕃茄會自己出水) 加入紅蘿蔔、米酒及高湯及水至鍋八分滿. 小火燉煮2.5小時即完成了紅燒豬肉湯.(其間我有加了幾次的水)
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燒一鍋水,燙青菜及麵條.
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取一碗公,加入麵條、豬肉湯、青菜及葱花即完成一碗好吃的紅燒豬肉麵 囉~~~
小撇步
一同來料理出最頂極精湛的萬家香薄鹽大吟釀料理！
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