蔭豉肉
描述
鹹香下飯的蔭豉肉，起鍋前加入米酒、九層塔提香，誘人的香味使人食慾大增
里肌肉先抓醃再過油，拌炒時肉質就會滑嫩入味，最妙的是隔餐再吃，還是很好吃。
豆豉是風味特殊的豆製品，本身有鹹度，因為到重，所以不需再搭配過多的調味料。選用該豆豉時，先泡入水中後再撈起瀝乾使用，口味和風味才能呈現最佳狀態。
食材
步驟
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小里肌肉200公克，切長塊狀 Xiaoli muscle 200 grams, cut into long pieces
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醃漬~醬油1小匙 Pickled ~ soy sauce 1 tsp
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醃漬~米酒2小匙 Pickled ~ rice wine 2 tsp
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用筷子順時針攪拌至醬油與米酒被里肌肉吸收 Stir clockwise with chopsticks until the soy sauce and rice wine are absorbed by the muscles
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醃漬~再加入少許五香粉 Pickled ~ add a little five-spice powder
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用手抓拌，將里肌肉與五香粉拌勻 Stir with your hands, mix the muscle and five-spice powder
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醃漬~加入1/3顆蛋量的蛋液 Pickled ~ add 1/3 egg liquid
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用手抓拌，讓蛋液均勻裹在里肌肉上 Mix with your hands so that the egg wash is evenly coated on the inner muscles
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醃漬~加入1又1/2大匙地瓜粉 Pickled ~ add 1 1/2 tbsp sweet potato powder
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抓拌均勻後放置一旁備用 Mix well and set aside
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紅辣椒2條切小圈 2 red peppers cut into small rings
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青蔥30公克，切小段 30g shallots, cut into small pieces
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豆豉1大匙，用水浸泡 1 tbsp tempeh, soaked in water
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九層塔葉10公克，洗乾淨 Basil leaves 10 grams, washed
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油鍋加熱到放入竹筷後，筷子周邊起大泡泡 When the oil pan is heated until bamboo chopsticks are put in, big bubbles form around the chopsticks
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將醃好的里肌肉放入鍋中油炸40秒 Put the marinated pork belly into the pan and fry for 40 seconds
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40秒後，撈出瀝乾備用 After 40 seconds, remove and drain
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將浸泡好的豆豉撈出 Take out the soaked tempeh
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鍋中保留1大匙的油，加入浸泡好的豆豉 Keep 1 tablespoon of oil in the pot, add the soaked tempeh
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再1/2大匙香油，炒出香味 Another 1/2 tbsp sesame oil, fry until fragrant
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加入紅辣椒圈及青蔥段，爆香 Add red pepper rings and shallots, sauté until fragrant
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將油炸好的里肌肉放入，拌炒40秒 Put the fried pork belly in and stir fry for 40 seconds
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調味~1大匙米酒 Seasoning ~ 1 tbsp rice wine
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調味~1又1/2小匙醬油膏，炒勻 Seasoning ~ 1 1/2 tsp soy sauce paste, stir well
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調味~加入1/2小匙糖，翻炒一下 Seasoning ~ add 1/2 tsp of sugar, stir fry
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調味~加入1/4小匙烏醋，炒勻 Seasoning ~ add 1/4 teaspoon black vinegar, stir well
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調味~將1大匙米酒沿鍋邊淋下 Seasoning ~ pour 1 tablespoon of rice wine down the side of the pot
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放入洗乾淨的九層塔 Put in the cleaned nine-story pagoda
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炒出香味後~蔭豉肉就完成了 After frying the aroma ~ the yam meat is finished
小撇步
詳細烹飪網址：https://youtu.be/vksHZ9ehRls
