腐竹燜花肉
描述
這是一道口感嫩滑、香氣四溢的美食佳餚。腐竹的柔軟質地與肉的鮮嫩口感相得益彰，入口即化的口感讓人回味無窮。
食材
步驟
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雞蛋4顆放入加了鹽的滾水中，小火煮7-8分鐘 Put 4 eggs into boiling water with salt, cook on low heat for 7-8 minutes
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將50公克腐竹剝成小片 Peel 50g bean curd sticks into small pieces
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雞蛋煮好後剝掉外殼 Peel off the shell after the egg is cooked
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蔥1枝，蔥白切小段，蔥綠切蔥末 1 stalk green onion, white onion cut into small pieces, green onion chopped
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薑片切三片 Ginger sliced into three slices
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蒜頭準備60公克 60 grams of garlic
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豬梅花肉(或五花肉)400公克，切小片 400 grams of pork belly (or pork belly), cut into small pieces
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腐竹放入油溫180-200度的油鍋中，炸20秒-30秒 Put the bean curd sticks in an oil pan with an oil temperature of 180-200 degrees, and fry for 20-30 seconds
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炸好後撈出瀝油 Drain the oil after frying
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鍋燒熱，將豬肉放入煸炒至微微焦黃 Heat the pot, put the pork in and stir-fry until slightly browned
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放入蒜頭、蔥段、薑片，炒出香氣 Add garlic, scallions, and ginger slices and fry until fragrant
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放入1大匙蠔油拌炒均勻 Add 1 tbsp oyster sauce and stir well
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加入1大匙花雕酒，炒去酒氣 Add 1 tbsp of Huadiao wine, stir-fry to remove the alcohol
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加入足以沒過所有食材的高湯或熱水 Add enough broth or hot water to submerge all ingredients
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水滾後加入1小匙醬油調色 After the water boils, add 1 tsp soy sauce for color
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放入剝去殼的雞蛋 Add the peeled eggs
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放入炸好的腐竹 Put in the fried yuba
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蓋上鍋蓋，燜煮1小時 Cover the pot and simmer for 1 hour
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1小時後加入1/4小匙鹽調味(視個人口味調整) After 1 hour, add 1/4 tsp salt to taste (adjust according to personal taste)
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用玉米粉水勾薄芡 Thicken with cornflour water
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盛入盤中~ Put it on the plate~
