這是好朋友的烹飪方法,在他們家吃過,覺得特別好吃。之後,她毫無保留地把一份中英文的上海煎叉燒的做法複印送給了我,使紫薇得以在自己家做了多次這款美味佳肴。在此首先得感謝好朋友的無私傳授!為了使更多朋友可以嚐到此款外麵商店買不到的美味上海煎叉燒,紫薇決定將中英文的具體做法介紹給大家,希望朋友們也都會喜歡。
食材:五花肉800克(分切成4條),3湯匙蒜蓉,500毫升水。
調味料:生抽3湯匙,蠔油2湯匙,老抽1茶匙,2.5湯匙糖,麻油適量,紹興料酒適量。
具體做法:
1、將五花肉加入蒜蓉和調味料醃1小時。
2、將水煮滾,加入五花肉中火煮至汁幹,再用小火煎至兩麵金黃,即可取出,切片享用。
注:醃製好的五花肉可放入冰箱隔夜,這將帶來更美味的效果。
朋友們在家裏試一下吧!
WOK-FRIED CHAR XIU
**INGREDIENTS: **
800g pork belly, cut into 4 thick slices,3 tbsp chopped garlic,500ml water.
SEASONING:
3 tbsp light soya sauce,1 tsp dark soya sauce,2 tbsp oyster sauce,2 ½ tbsp sugar.
**METHOD: **
1、Mix pork belly, chopped garlic, seasoning and marinate for 1 hour.
2、Bring water to boil, add in pork belly and cook at medium heat until the gravy is dry. Lower heat and continue to pan-fry the meat until the meat is lightly golden brown on both sides. Remove, cut into slices and serve hot.
Note: The pork belly may be placed in the fridge to season overnight. This will bring a much tastier effect.