材料

五花腩肉1公斤,切2公分小片
鲜莲子200克,去芯
生菜1棵
蒜茸50克
干葱茸50克
芫茜茎段30克,切碎
菜油1升
清水600毫升

调味料

南乳5块
生抽5大匙
老抽适量
糖80克
生粉20克
花雕酒3大匙
白米酒3大匙

做法

  1. 把五花腩肉用沸水煮约20分钟至熟软。
  2. 洗净后用适量生抽揉搓入味,油炸约1分钟至金色,盛进大汤碗。
  3. 热油,爆香蒜茸、干葱茸和芫茜茎,加入所有调味料继续炒香。
  4. 加入清水煮滚后继续加热约5分钟,倒进放有五花肉的碗中,加入莲子,炖2小时30分钟。

Stewed Pork Belly and Lotus Seed

Ingredients

1 kg pork belly, cut into 2cm slices
200g fresh lotus seeds, remove lotus plumule
1 lettuce
50g minced garlic
50g dried shallot
30g coriander stem, minced
1 litre vegetable oil
600ml water

Seasoning

5 fermented bean curd
5 tbsp light soy sauce
some dark soy sauce
80g sugar
20g starch
3 tbsp hua diao wine
3 tbsp white rice wine

Method

  1. Blanch pork belly in boiling water for 20mins till tender.
  2. Rinse well and rub light soy sauce over meat. Deep-fry in hot oil in 1mins till golden, transfer into a big bowl.
  3. Heat up oil, saute minced garlic, dried shallot and coriander stem. Add in all Seasoning and stir-fry till fragrant.
  4. Add in water and bring to a boil, continue to cook for 5mins, pour into the bog bowl, add in lotus seeds and simmer for 30mins.

食谱提供
Jade
The Fullerton Hotel Singapore,
1 Fullerton Square
6877 8188

示范厨师
梁志贤
玉楼中餐行政总厨
林亨耀
玉楼中餐助理主厨

更多食谱,请看最新一期的《优1周》!