南乳紅燒肉 Braised Pork Belly with Fermented Red Bean Curd **字幕CC Eng. Sub**

🟢材料： 五花腩 1公斤 南乳 3小塊 紅蔥頭 1個 薑、蒜頭 適量 八角、月桂葉、桂皮、花椒、冰糖適量 紹興酒 1湯匙 老抽 1湯匙 生抽 1湯匙 熱水 適量 🟢做法： 1️⃣ 五花腩汆水洗淨，切成粗塊。南乳用1茶匙糖和1茶匙紹興酒調開備用。 2️⃣ 腩肉放入鍋中煎至微黃色，加入紅蔥頭、薑和蒜頭爆炒。 3️⃣ 加入調好的南乳繼續爆炒，再加入八角、月桂葉、桂皮、花椒和冰糖，灒入1湯匙紹興酒、1湯匙老抽和1湯匙生抽，然後加入足夠的熱水浸過肉面，轉小火炆煮1小時即可。 🟢Ingredients: Pork belly - 1 kg Fermented red bean curd (nam yue) - 3 small pieces Shallot - 1 bulb Ginger, garlic - as needed Star anise, bay leaves, cinnamon stick, Sichuan peppercorns, rock sugar - as needed Shaoxing wine - 1 tablespoon Dark soy sauce - 1 tablespoon Light soy sauce - 1 tablespoon Hot water - as needed 🟢Cooking Directions: 1️⃣ Blanch the pork belly in boiling water and wash it clean. Cut it into thick pieces. Use 1 teaspoon of sugar and 1 teaspoon of Shaoxing wine to dissolve the fermented red bean curd and set it aside. 2️⃣ Fry the pork belly in a pot until it turns slightly yellow. Add the chopped shallot, ginger, and garlic and stir-fry. 3️⃣ Add the dissolved fermented red bean curd and continue stir-frying. Then add star anise, bay leaves, cinnamon, Sichuan peppercorn, and rock sugar. Sprinkle with 1 tablespoon of Shaoxing wine, 1 tablespoon of dark soy sauce, and 1 tablespoon of light soy sauce. Finally, add enough hot water to cover the meat, reduce the heat to low, and simmer for 1 hour.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒