蝦醬蒸豬肉 Steamed Pork Belly with Shrimp Paste #經典手工粵菜 **字幕CC Eng. Sub**

🟢材料: 想看精華版？Shorts 在這 👉    • This Shrimp Paste Pork Belly Got 800K View...   豬腩肉 300克 薑3片 蝦醬1湯匙 米酒1湯匙 澱粉 1湯匙 糖 1茶匙 匙豉油1/4茶匙 油1茶匙 胡椒粉少許 🟢做法: 1️⃣ 豬肉洗淨吸乾水，切薄片備用。 2️⃣ 蝦醬1湯匙與米酒1湯匙拌勻，加入豬肉、1茶匙糖、1/4茶匙豉油、少許胡椒粉和薑絲拌勻。 3️⃣ 加入澱粉1湯匙、1茶匙油拌勻，盡量攤薄放碟上。水滾下鍋，大火蒸10 -12分鐘。 📌烹飪小知識： 蝦膏是用小蝦加入鹽經發酵、磨漿、暴曬而成。蝦醬以蝦膏為主要原料，加入紅蔥頭、蒜頭、魚露等製成，味鹹且濃烈，顏色呈暗紅偏灰，可以用來炒飯炒菜，廣東人喜歡用來炒鮮魷和蒸腩肉，味道一絕，但其味喜惡者則各走極端。 🟢Ingredients: Pork belly – 300 g Ginger – 3 slices Shrimp paste – 1 tbsp Rice wine – 1 tbsp Cornstarch – 1 tbsp Sugar – 1 tsp Light soy sauce – 1/4 tsp Oil – 1 tsp White pepper – a pinch 🟢Cooking Directions: 1️⃣ Wash the pork belly and pat dry. Slice thinly and set aside. 2️⃣ Mix 1 tbsp shrimp paste with 1 tbsp rice wine. Add the pork belly, 1 tsp sugar, 1/4 tsp light soy sauce, a pinch of white pepper, and shredded ginger. Mix well. 3️⃣ Add 1 tbsp cornstarch and 1 tsp oil. Mix well and spread the pork slices thinly on a plate. Once the water is boiling, steam over high heat for 10–12 minutes. 📌Cooking Trivia: Shrimp paste is made by fermenting small shrimp with salt, then grinding and sun-drying them. Cantonese shrimp sauce is mainly made from shrimp paste, along with ingredients such as shallots, garlic, and fish sauce. It has a strong, salty flavor and a dark reddish-grey color. It is commonly used in stir-fries and steamed dishes. Cantonese people especially love using it to cook fresh squid and steamed pork belly. Its flavor is unforgettable — though people tend to either love it or hate it. ✅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🔤 ______________________________________________________________________________________________________