紅燒東坡肉(老飯骨)

描述
純筆記個人 宴客筆記
600克 Pork Belly(4人老外份料)
For 4 people.
Good with rice.
份量
時間
食材
-
600g
-
1
-
2
-
5T
-
2T
-
2T
-
1
-
2+1
-
1塊
步驟
-
豬五花 切塊 Pork belly Chopped 放入冷水(少許米酒)加熱至熟 (30分鐘) 去血水 Cook in cold water for 30 mins till cooked. removed blood water.
-
用冷水沖洗乾淨 wash them with cold water.
-
Spring onions and ginger cut pieces.
-
蔥薑爆香 Fry spring onions/star anise/ginger for a minute. 糖炒香(冰糖為佳) blend in with sugar 加入八角, 醬油五匙,米酒兩匙 Add star anise, Soy sauce, rice wine saute them
-
加五花肉 豬皮向下 add pork belly. skin face down. 大火煮30分鐘 Add water till it covers the meat. Strong fire cook for 30 mins. 煮至1.5小時 Simmer for another hour.
-
取出肉 湯汁轉大火 勾芡淋汁 Take out the meat.
-
擺盤 Put on the plate.