Page 19 - hakka 2025

水晶肉

Crystal Pork

■ 主料 ■ Main Ingredient
膘油 500克 500 grams pork fat

■ 辅料 ■ Auxiliary Ingredients
麻方 200克 200 grams sesame cakes
豆方 200克 200 grams bean cakes

■ 调料 ■ Seasonings
白糖 300克 300 grams white sugar
高度白酒 100克 100 grams high-proof liquor

■ 制作流程 ■ Method
1. 将膘油放冰箱急冻2小时后取出，切成长8厘米、 1. Place the pork fat in the freezer for 2 hours. Once
宽4厘米、厚0.5厘米的薄片，切法需保证每片均 firm, remove it from the freezer and slice it into thin
匀，呈“双飞”状，即两片相连但不完全分离。 slices measuring approximately 8 cm long, 4 cm wide
2. 将膘油放入白糖和高度白酒腌制一晚上。将麻方 and 0.5 cm thick each. Ensure the slices are even and
和豆方捣碎备用。 cut in a “double-fly” style, where two slices are con-
3. 将腌制好的膘油片摊开，在中心放入捣碎的麻方 nected but not completely separated.
和豆方，将膘油片对折夹裹好，放入碗中。 2. Marinate the pork fat slices with white sugar and
4. 裹好的膘油片放入蒸笼，大火蒸制10分钟，即可 high-proof liquor overnight. Crush the sesame cakes
出锅。 and bean cakes into crumbs and set aside.
3. Lay out the marinated pork fat slices. Place the
■ 风味特色 crushed sesame cakes and bean cakes in the center
香甜可口，老少咸宜。 of each slice, then fold the slices to enclose the fill-
ing. Arrange the wrapped slices in a bowl.
4. Transfer the wrapped pork fat slices into a steamer
and steam over high heat for 10 minutes. Remove
them from the steamer and serve.

■ Flavour Characteristics
Sweet and delicious, suitable for all ages.

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