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萝卜苗炒猪肠
Stir-fried Pork Intestines with Radish Sprouts
■ 主料 ■ Main Ingredient
猪肠 700克 700 grams pork intestines
■ Auxiliary Ingredients
■ 辅料 100 grams radish sprouts
萝卜苗 100克 20 grams ginger slices
姜片 20克 20 grams garlic slices
蒜片 20克 20 grams chili peppers
指天椒 20克 3 grams baking soda
食粉(小苏打粉) 3克
■ Seasonings
2 tablespoons cooking oil
■ 调料 1 teaspoon minced garlic chili sauce
食用油 2汤匙 1 teaspoon white vinegar
蒜蓉辣椒酱 1茶匙 ½ teaspoon sugar
白醋 1茶匙 1 teaspoon oyster sauce
白糖 半茶匙 1 teaspoon light soy sauce
蚝油 1茶匙 2 tablespoons cornstarch slurry
味极鲜酱油 1茶匙 ■ Method
水淀粉 2汤匙 1. Wash the radish sprouts and cut them into segments
for later use. Mix minced garlic chili sauce, white vin-
egar, sugar, oyster sauce, light soy sauce and corn-
■ 制作流程 starch slurry together in a bowl to make wǎn qiàn
1. 将萝卜苗洗净,切段备用。将蒜蓉辣椒酱、白 and set aside.
醋、白糖、蚝油、味极鲜酱油和水淀粉在碗中混 2. Clean the pork intestines thoroughly and cut them
合好成碗芡,备用。 into triangular pieces. Add a small amount of baking
2. 将猪肠清洗干净,切三角件。加少量食粉和食 soda and salt and marinate the pork intestines for 20
minutes to enhance their flavour and crispiness.
盐,腌制20分钟,提升猪肠的口感和爽脆度。 3. Blanch the pork intestines in boiling water until they
3. 将水煮沸后,放入猪肠焯烫,七八成熟后捞起。 are about 70-80% cooked, then drain. Heat the wok,
热锅后,快速煸炒猪肠两面,加少许味极鲜酱油 quickly stir-fry the intestines on both sides. Add a lit-
tle light soy sauce to enhance the flavour, stir well,
调味,炒匀后盛出备用。 then remove and set aside.
4. 将锅烧热后放入适量的油加热,煸香姜片和蒜 4. Heat the wok and add appropriate amount of oil to
片。接着加入萝卜苗和指天椒翻炒。随后倒入猪 heat. Stir-fry ginger and garlic slices until fragrant.
肠,加入之前调好的碗芡,爆炒均匀后即可出 Then, add the radish sprouts and chili peppers and
stir-fry. Next, add the pork intestines and the pre-
锅。 pared sauce, stir-fry everything together quickly until
evenly coated, and then serve.
■ 风味特色 ■ Flavour Characteristics
酸辣可口,乡土风味浓郁。 Sour and spicy, rich in local flavour.
*碗芡是指将所有调料和水淀粉提前在碗中混合好,一次性 *Wǎn qiàn involves mixing seasoning and starch slurry together
in a bowl before adding them to the dish all at one to mark
加入锅中完成调味的步骤。
the sauce.
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