Page 11 - hakka

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红焖肉

Red-Braised Pork

■ 主料 ■ Main Ingredients
三层五花肉 750克 750 grams three-layer pork belly

■ 辅料 ■ Auxiliary Ingredients
干鱿鱼丝 20克 20 grams dried squid
泡发香菇 3只 3 mushrooms (soak and squeeze dry)
炸蒜子 20克 20 grams fried garlic cloves

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt

生抽 1汤匙 1 tablespoon light soy sa uce
蚝油 1茶匙 1 teaspoon oyster sauce
胡椒粉 半茶匙 ½ teaspoon pepper powder
红曲粉 1茶匙 1 teaspoon red yeast rice powder
白糖 1汤匙 1 tablespoon white sugar
客家娘酒 2汤匙 2 tablespoons glutinous rice wine (niáng jiǔ)
二汤 4汤匙 4 tablespoons light broth

■ 制作流程 ■ Method
1. 将五花肉清洗干净，切成大块的正方形。 1. Clean the pork belly and cut it into large square p ieces.
2. 将锅烧热后加入适量的油进行加热，煸炒五花肉 2. Stir-fry the pork belly until golden brown, then add
至金黄色，随后加入干鱿鱼和香菇继续煸炒出香 the dried squid and mushrooms, and continue to
味，淋入客家娘酒攒香。 stir-fry until fragrant. Then add glutinous rice wine,

3. 加入食盐、生抽、蚝油、白糖、红曲粉及二汤调 light soy sauce, and an appropr iate amount of water.
味，搅拌均匀后加盖，小火焖煮30分钟。 3. Add salt, light soy sauce, oyster sauce, white sugar
4. 放入炸蒜子，转大火收汁，待汤汁浓稠即可出 and red yeast rice powder for seasoning. Cover the
锅。 pot and simmer on low heat for 30 minutes.
4. Add the fried garlic cloves, increase the heat to thick-
■ 风味特色 en the sauce, then serve.
香糯软烂，肥而不腻。
■ Flavour Characteristics
Fragrant, soft and tender, fat but not greasy.