Page 41 - hakka - Copy4

猪红煲

Braised Pig Blood

■ 主料 ■ Main Ingredient
猪血（原液） 1000克 1000 grams pig blood

■ 辅料 ■ Auxiliary Ingredients
肥猪肉 100克 100 grams fatty pork
拍蒜 10克 10 grams chopped green onion
葱花 10克 150 grams light broth
二汤 150克
■ Seasonings
■ 调料 1 teaspoon fish sauce
鱼露 1茶匙 1 teaspoon MSG
味精 1茶匙 1 teaspoon ground pepper
胡椒粉 1茶匙 2 tablespoons tapioca starch slurry
木薯粉水 2汤匙
■ Method
■ 制作流程 1. Pour the pig blood in 90°C hot water and poach until
1. 将猪血倒入90℃热水浸煮熟至凝固，捞起后切成 solidified. Remove and cut into cubes. Cut the pork
方块。肥猪肉切块备用。 fat into small pieces and set aside.
2. 将锅烧热后放入肥猪肉，煸出油脂后，再放入拍 2. Heat the wok and add the fatty, render the pork fat
蒜爆香。 from the fatty pork. Add the crushed garlic and stir-
3. 将猪红放入锅中，加入二汤，再加入鱼露、味精 fry until fragrant.
和胡椒粉调味，焖煮至猪红入味，用木薯粉水勾 3. Add the pig blood cubes into the wok, followed by the
芡，撒上葱花，出锅即可。 light broth. Season with fish sauce, MSG and ground
pepper. Simmer until the pig blood cubes absorb the
■ 风味特色 flavours. Thicken the stew with tapioca starch slurry.
鲜嫩滑烫，胡椒味浓。 Garnish with chopped green onions and serve.

■ Flavour Characteristics
Tender and smooth with a strong pepper flavour.

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