Download "超美味！超下饭,年菜宴客菜,客家芋头扣肉 Hakka Steamed Pork Belly with Taro"
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芋头扣肉是年夜饭必备美食 色泽金黄肥而不腻的五花肉，配上酥而不烂的粉芋头 这样做的五花肉肥而不腻，口感绵软 肉中有芋味，芋粉肉香入口即化。 材料 A: Ingredients A: 1公斤 五花肉(汆烫大概15~20分钟) - 1kg Pork Belly (blanched for about 15~20 minutes) 1~2杯 食用油,炸用 - 1~2 cups oil for deep-frying 冰水浸泡30分钟 - Soak in ice water for 30 minutes 材料 B: Ingredients B: 1kg 芋头 - 1kg Taro 2~3支 竹签 - 2~3 Bamboo stick 调味料: Seasoning 少许白醋 - dash of white vinegar 少许 黑酱油/老抽 - dash of black soy sauce 30克小葱头 - 30g shallot 1茶匙 盐 - 1 tsp salt 1汤匙 豆酱 - 1 tbsp Bean Sauce (Taucu) 4块 南乳/红腐乳 - 4 piece fermented red bean curd ½ 茶匙 胡椒粉 - ½ tsp white pepper ½ 茶匙 五香粉 - ½ tsp five spice powder 3汤匙 蚝油 - 3 tbsp oyster sauce 两汤匙 酱油 - 1 tsp soy sauce 一汤匙蜜糖 - 1 tbsp honey 4汤匙 蒜米 - 4 tbsp garlic 2 汤匙 花雕酒 - 2 tbsp Huadiao wine 200ml 温水 - 200ml Warm water 猪肉放调味料腌制两个小时 中火蒸煮 90分钟 - medium heat steaming for 90 minutes 谢谢收看 喜欢的朋友 请与您的朋友分享此视频 请支持原创KL LIEW 别忘了点赞, 加订阅 / 关注我 点击小铃铛, 这样你就不会错过我的任何视频 https://www.youtube.com/c/KLLIEW Thanks for watching! Please support genuine channel 'KL LIEW' If you like this video, please don't forget to click 'like', subscribe and turn on the notification button to be notified on the latest video! https://www.youtube.com/c/KLLIEW 面子书专页： ►Facebook :https://www.facebook.com/unsupportedbrowser ●如需商业合作咨询，您可以联系我的电子邮件： [email protected]
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