Page 123 - hakka 2025

香芋扣肉

Steamed Pork Belly with Yam

■ 主料 ■ Main Ingredients
五花肉 500克 500 grams pork belly
香芋 300克 300 grams yam

■ 辅料 ■ Auxiliary Ingredients
姜丝 20克 20 grams shredded ginger
白芝麻 10克 10 grams white sesame seeds

■ 调料 ■ Seasonings
食盐 1汤匙 1 tablespoon salt
白醋 2汤匙 2 tablespoons white vinegar
白糖 3汤匙 3 tablespoons white sugar
食用油(炸制用) 2000克 2000 grams cooking oil (for frying)
水淀粉 1汤匙 1 tablespoon starch slurry (cornstarch mixed with water)

■ 制作流程 ■ Method
1. 锅中加水煮沸后，放入五花肉，煮至熟透后捞 1. Add water to a pot and bring it to a boil. Place the
出。用松肉针在猪皮上插孔，然后在猪皮上均匀 pork belly in the boiling water and cook until fully
地涂抹上白醋和食盐。 tender, then remove. Prick the pork skin with a meat
2. 将锅烧热后倒入食用油加热。将五花肉放入油中 tenderizer needle, then evenly rub the skin with
white vinegar and salt.
炸至金黄色，表面起珍珠泡后捞出，放入冷水浸 2. Heat the wok and pour in the cooking oil to heat.
泡2小时。 Deep-fry the pork belly until it turns golden brown
3. 将五花肉取出，沥干水分，切成厚片后，放入锅 and pearl-like bubbles form on the surface. Remove
中煸炒，直至表面干香。 it from oil and soak the pork in cold water for 2 hours.
4. 将香芋切成厚片，放入热油中炸至金黄色后捞出 3. Remove pork belly from water and drain. Cut it into
thick slices and stir-fry the slices again in the wok un-
备用。 til they are dry and fragrant.
5. 将炸好的香芋和五花肉片交替摆入碗中，撒上白 4. Cut the yam into thick slices and fry in the oil until
糖，再铺上姜丝，放入蒸锅大火蒸制1小时。 they turn golden brown, then remove and set aside.
6. 蒸好的扣肉倒出碗内的味汁，用水淀粉勾芡淋回 5. Arrange the fried yam slices and pork slices alter-
扣肉上，最后撒上白芝麻即可食用。 nately in a bowl. Sprinkle white sugar on top and add
a layer shredded ginger. Steam the dish in a steamer
over high heat for 1 hour.
■ 风味特色 6. After steaming, pour out the juice from the bowl.
粉糯香甜，洁白透亮。 Thicken the juice with starch slurry and pour it over
the pork and yam. Finally, sprinkle with white sesa-
me seeds before serving.

■ Flavour Characteristics
Sweet and aromatic, bright and clean appearance.

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