Page 15 - hakka

15
水晶肉

Crystal Pork

■ 主料 ■ Main Ingredients
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
切法需保证每片均匀，呈“双飞”状，即两片相 and 0.5 cm thick each. Ensure the slices are even and
连但不完全分离 cut in a “double-fly” style, where two slices are con-
2. 将膘油放入白糖和高度白酒腌制一晚上。将将麻 nected but not completely separated.
方和豆方捣碎备用。 2. Marinate the pork fat slices with white sugar and
3. 将腌制好的膘油片摊开，在中心放入捣碎的麻方 high-proof liquor overnight. Crush the sesame cakes
和豆方，将膘油片对折夹裹好，放入碗中。4.裹 and bean cakes into crumbs and set aside.
好的膘油片放入蒸笼，大火蒸制10分钟，出锅即 3. Lay out the marinated pork fat slices. Place the
可。 crushed sesame cakes and bean cakes in the center
of each slice, then fold the slices to enclose the fill-
■ 风味特色 ing. Arrange the wrapped slices in a bowl.
香甜可口，老少咸宜。 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.