Page 23 - 嘉应客家百味志

■ 主料 ■ Main Ingredient
肘子肉（前肘） 750克 750 grams pork knuckle meat

■ Auxiliary Ingredients
■ 辅料 10 grams ginger slices
姜片 10克 10 grams green onion segments
葱段 10克 5 grams Sichuan peppercorns
花椒 5克 2 pieces star anise
八角 2颗 10 grams mushrooms
香菇 10克 10 grams shredded squid
鱿鱼丝 10克 10 grams dried shrimps
100 grams light broth
虾米 10克
二汤 100克 ■ Seasonings
1 teaspoon salt
■ 调料 1 teaspoon MSG
食盐 1茶匙 1 tablespoon light soy sauce
味精 1茶匙 1 teaspoon white sugar
1 teaspoon ground pepper
生抽 1汤匙 2000 grams cooking oil (for frying)
白糖 1茶匙 1 tablespoon starch slurry
胡椒粉 1茶匙
食用油(炸制用) 2000克 ■ Method
水淀粉 1汤匙 1. Place the pork knuckle meat into a pot, add enough
water and cook until just done. Remove and drain it.
Evenly coat the surface of the pork knuckle meat with
■ 制作流程 light soy sauce.
1. 将肘子肉放入锅中，加入足量的水，煮至刚熟, 2. Heat oil in a wok and deep-fry the pork knuckle meat
捞出沥干。在肘子肉表面均匀涂抹生抽。 that has been coated with soy sauce until it turns gold-
2. 将锅烧热，倒入食用油加热，放入涂好生抽的肘 en brown. Remove it and immediately immerse it in
子肉炸至金黄色。捞出后立刻过冷水。稍微冷却 cold water. Once it is slightly cooled, score the surface
后，将肘子肉面切成井字状，方便入味和食用。 of the pork knuckle meat in a crisscross pattern to help
it to absorb flavours and make it easier to eat.
3. 将锅烧热，放入少许油，油热后，放入姜片、葱 3. Heat oil in a separate wok, add ginger slices, green
段、花椒和八角，煸炒出香味。随后加入泡发 onion segments, Sichuan peppercorns, and star anise,
的香菇、鱿鱼丝和虾米继续翻炒片刻，最后放入 stir-frying them to release their fragrance. Then add
炸好的肘子肉铲香。最后加入调味和二汤，铲干 the soaked mushrooms, shredded dried squid, and
香。 dried shrimp, stir-frying for a brief moment. Finally,
4. 将肘子肉带皮的一面扣入蒸碗中，撒上烹饪过程 add the fried pork knuckle meat and stir-fry it until it
releases fragrance. Add seasonings and light broth, stir-
中从肘子上散落的肉碎和辅料，大火蒸制30分 fry until the liquid is absorbed and the dish is fragrant.
钟，直到肉质软嫩入味。取出后将碗倒扣在盘 4. Place the pork knuckle meat with the skin-side down in
中，滗出蒸出的汁水。 a steaming bowl. Scatter the small pieces of meat that
5. 将滗出的汁水重新倒入锅中，加入少许水淀粉勾 came off the pork knuckle during cooking and auxiliary
芡至微稠，最后淋在倒扣的肘子肉上即可。 ingredients on top. Steam on high heat for 30 minutes
until the meat becomes tender and flavorful. After
steaming, invert the bowl onto a serving plate and pour
■ 风味特色 off the excess liquid.
香气浓郁，肥而不腻。 5. Pour the liquid into a wok, add a little starch slurry to
thicken the sauce slightly. Finally, drizzle the thicken
sauce over the dish and serve.

■ Flavour Characteristics
Rich aroma, tender but not greasy.

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