4大竅門蒸出完美《鹹魚蒸豬肉》4 Tips for Perfect《Steamed Pork With Salted Fish 》#香港懷舊菜 #經典粵菜 **字幕CC Eng. Sub**

🟢材料： 豬腩肉 300 克 梅香鹹魚 60 克 薑 適量 澱粉 1 湯匙 水 1 湯匙 糖 1 茶匙 油 1/2湯匙 鹽 適量 🟢做法： 1️⃣ 腩肉洗淨吸乾水，切成薄片，加入鹽和糖，分次加入澱粉水，再加入半湯匙油拌均勻，攤薄均勻放碟子上。 2️⃣ 梅香鹹魚煎香備用。 3️⃣ 鹹魚放腩肉面，放少許糖在鹹魚面，加入薑絲，在鹹魚面上加入少許油，水滾落鑊，大火蒸10分鐘。 📌四大竅門 : ❶ 選擇優質食材: 靚梅香鹹魚，3分肥7分瘦靚腩肉。 ❷ 鹹魚要先煎香。 ❸ 醃肉片要分次加入澱粉水令其嫩滑。 ❹ 蒸的時間控制在8至10分鐘內，蒸過長肉片欠嫩滑。 🟢Ingredients: Pork belly - 300 g Salted fish - 60 g Ginger - as needed Cornstarch - 1 tablespoon Water - 1 tablespoon Sugar - 1 teaspoon Oil - 1/2 tablespoon Salt - as needed 🟢Cooking Directions: 1️⃣ Wash and dry the pork belly, cut it into thin slices, add salt and sugar, gradually add cornstarch water, and then add 1/2 tablespoon of oil, mix well, spread the pork slices evenly on a plate. 2️⃣ Fry the salted fish until fragrant. 3️⃣ Place the salted fish on top of the pork slices, add a little sugar on top of the salted fish, add ginger, and drizzle some oil over the salted fish. Steam on high heat for 10 minutes. 📌Notes for the 4 Tips: ❶ Choose high-quality ingredients: use good quality fragrant salted fish and pork belly with a fat to meat ratio of 3:7. ❷ Fry the salted fish until fragrant before steaming. ❸ Add cornstarch water to the marinated pork slices in stages to make them tender. ❹ Control the steaming time within 8-10 minutes. Over-steaming will result in tough and less tender pork slices.    / @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🥒