Page 21 - hakka

21
虾米扣肉

Dried Shrimp Braised Pork

■ 主料 ■ Main Ingredients
三层猪肉 750克 750 grams three-layer pork belly

■ 辅料 ■ Auxiliary Ingredients
虾米 30克 30 grams dried shrimp
香菇 10克 10 grams mushrooms

■ 调料 ■ Seasonings
老抽 1茶匙 1 teaspoon dark soy sauce
食盐 1茶匙 1 teaspoon salt
生抽 2茶匙 2 teaspoons light soy sauce
蚝油 1茶匙 1 teaspoon oyster sauce
胡椒粉 1茶匙 1 teaspoon ground pepper

■ 制作流程 ■ Method
1. 将三层猪肉蒸熟后，过冷水冷却，捞起沥干。表 1. Steam the three-layer pork belly until cooked, then
皮均匀涂抹上老抽，用肉松针在猪肉上插孔，便 immediately transfer it to cold water to cool, then
drain. Evenly coat the skin with dark soy sauce and
于入味。 use a meat tenderizer to pierce the pork to help it
2. 将锅烧热后加入食用油加热，将猪肉下锅炸至脆 absorb the flavours.2. Heat the wok and add cooking
皮，颜色通红并出现梅花点，捞起后再过冷水, oil to heat, deep-fry the pork until the skin is crispy
冷却后切厚块备用。 and reddish with a plum blossom pattern. Remove
3. 将锅烧热后加入少许油加热，放入虾米和香菇煸 the pork and cool it again in cold water. After cooling,
cut it into thick pieces and set aside.
香。然后加入猪肉慢煸慢铲，逼出油脂，再加入 3. Heat the wok and add a small amount of oil to
老抽、食盐、生抽、蚝油和胡椒粉调味，略焖。 heat, stir-fry the dried shrimp and mushrooms un-
4. 焖煮入味后，将猪肉块夹入碗中，皮朝下肉朝 til fragrant. Add the pork belly and continue to stir-
上。最后将煸炒的虾米、香菇和汤汁均匀淋在猪 fry slowly to render out the fat. Then add dark soy
肉上，大火蒸制60分钟即可。 sauce, salt, light soy sauce, oyster sauce and ground
pepper, braise briefly to let the flavours develop.
4. After the flavours are infused, place the pork with
■ 风味特色 the skin-side down in a bowl. Pour the stir-fried dried
味道咸鲜, 软绵醇香。 shrimp, mushrooms and the sauce evenly over the
pork. Steam on high heat for 60 minutes. Pour the
stir-fried shrimp, mushrooms, and their sauce evenly
over the pork. Steam the dish on high heat for about
60 minutes, until the pork becomes tender and fully
flavored.

■ Flavour Characteristics
Savory and fresh taste, soft and fragrant texture.