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腊肉蒸甜鱼干

Steamed Sweet Dried Fish with Pickled Pork (la rou)

■ 主料 ■ Main Ingredients
腊五花肉 300克 300 grams pickled pork belly
生晒甜鱼干 300克 300 grams sun-dried sweet fish

■ 辅料 ■ Auxiliary Ingredients
姜丝 20克 20 grams shredded ginger

■ 调料 ■ Seasonings
客家娘酒 1汤匙 1 tablespoon Hakka glutinous rice wine (niáng jiǔ)
胡椒粉 半茶匙 ½ teaspoon ground pepper

■ 制作流程 ■ Method
1. 将腊肉洗净，蒸至软后，斜刀切成薄片。甜鱼干 1. Clean the pickled pork belly and steam until soft-
洗净后，斩成块备用。 ened. Next, slice it thinly on a diagonal. Clean and
2. 将锅烧热后加入适量的油加热，将甜鱼干煎至两 chop the sun-dried sweet fish into chunks.
面金黄色，捞起后铺于盘底。 2. Heat the wok and add appropriate amount of oil
3. 在甜鱼干上铺一层姜丝，淋上客家娘酒,再将腊肉 to heat, pan-fry the sun-dried sweet fish until both
片均匀铺在上面。 sides turn golden brown. Remove and arrange them
4. 放入蒸锅中，用猛火蒸15分钟，取出后撒上胡椒 on the bottom of a serving dish.
粉，即可上桌。 3. Layer shredded ginger over the sun-dried sweet fish,
drizzle with Hakka glutinous rice wine, then evenly
■ 风味特色 arrange the sliced pickled pork belly on top.
油润可口，风味十足。 4. Place the dish in a steamer and steam on high heat
for 15 minutes. Remove from the steamer, sprinkle
with ground pepper and serve.

■ Flavour Characteristics
Oily and tasty, full of flavour.

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