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虾米扣肉

Dried Shrimp Braised Pork Belly

■ 主料 ■ Main Ingredient
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
■ Seasonings
■ 调料
老抽 1茶匙 1 teaspoon dark soy sauce
1 teaspoon salt
食盐 1茶匙 2 teaspoons light soy sauce
生抽 2茶匙 1 teaspoon oyster sauce
蚝油 1茶匙 1 teaspoon ground pepper
胡椒粉 1茶匙 2000g cooking oil (for frying)
食用油(炸制用) 2000克
■ Method
■ 制作流程 1. Steam the three-layer pork belly until cooked, then
1. 将三层猪肉蒸熟后，过冷水冷却，捞起沥干。表 immediately transfer it to cold water to cool, then
皮均匀涂抹上老抽，用肉松针在猪肉上插孔，便 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.
皮，颜色通红并出现梅花点，捞起后再过冷水, 2. Heat the wok and add cooking oil to heat, deep-fry
the pork until the skin is crispy and reddish with a
冷却后切厚块备用。 plum blossom pattern. Remove the pork and cool
3. 将锅烧热后加入少许油加热，放入虾米和香菇煸 it again in cold water. After cooling, cut it into thick
香。然后加入猪肉慢煸慢铲，逼出油脂，再加入 pieces and set aside.
老抽、食盐、生抽、蚝油和胡椒粉调味，略焖。 3. Heat the wok and add a small amount of oil to
4. 焖煮入味后，将猪肉块夹入碗中，皮朝下肉朝 heat, stir-fry the dried shrimp and mushrooms un-
上。最后将煸炒的虾米、香菇和汤汁均匀淋在猪 til fragrant. Add the pork belly and continue to stir-
肉上，大火蒸制60分钟即可。 fry slowly to render out the fat. Then add dark soy
sauce, salt, light soy sauce, oyster sauce and ground
■ 风味特色 pepper, braise briefly to let the flavours develop.
味道咸鲜, 软绵醇香。 4. After the flavours are infused, place the pork with
the skin-side down in a bowl. Pour the stir-fried dried
shrimp, mushrooms and 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.

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