今年春節期間我做了好些菜過(guò)節，但是因為后來(lái)工作開(kāi)始忙碌，也就沒(méi)時(shí)間一一地把食譜整理出來(lái)。趁這些天有點(diǎn)時(shí)間，把食譜都寫(xiě)好，以后也可以再做。
芋頭扣肉是我家鄉非常受歡迎的一道年菜，寓意“年年有余”，也非常好吃。
I made a few dishes that I really liked during the Chinese new year period this year, but had little time to work on the recipe and pictures. Since this month is a little more relax work wise, I finally find time to write the recipe.
Steamed pork belly with yam is a very traditional and loved dish for Chinese New Year, this version turned out good and it actually tasted better the day after!
材料：
450 克/一磅的 五花肉 （1/2 勺老抽抹豬肉上）
450 克 / 一磅的 荔浦芋頭
醬汁材料：
1 根 青蔥 （切段）
1 只 八角
1 片桂葉
1 大勺 料酒
1 大勺 生抽 （口味重可以多加一勺）
1 大塊 南乳 （加 1 小勺的南乳汁）
1 大勺 蠔油
1 小勺 冰糖
1/8 小勺 五香粉 （可無(wú)）
Ingredients：
450 g/1 lb of Pork belly （1/2 tsp of dark soy sauce as marinade)
450 g/ 1 lb of Taro/Yam
For the gravy：
1 Scallion （Cut in 2 inches）
1 Star Anise
1 Bay leaf
1 tbsp of cooking wine
1 tbsp of light soy sauce （use two if you like it saltier）
1 cube of fermented red tofu 南乳 （plus 1 tsp of the brine）
1 tbsp of Oyster sauce
1 tsp of Rock sugar
1/8 tsp of Five spice powder （Optional）
1. 把五花肉洗凈用清水煮至七分熟，取出瀝干抹上老抽皮向上放到冰箱里風(fēng)干兩個(gè)小時(shí)。
2. 芋頭削皮切成1公分厚的半圓形狀，起油鍋把芋頭片炸至表皮變硬，邊上有點(diǎn)金黃即可。
3. 五花肉可以肉皮用叉子叉許多洞洞，也可以不叉。皮朝下入油鍋中小火把豬皮炸成金黃色。（這個(gè)過(guò)程記得蓋上廚房紙或鍋蓋，會(huì )噴油的哦！)
4. 炸好的豬肉泡入冰水里一個(gè)小時(shí)，至豬皮起皺成虎皮狀。取出切成和炸好的芋頭一樣厚度的片狀。
5. 一片芋頭一篇五花肉交替排放到一口深碗里。
1. Clean and blanch the pork belly until the pork belly is stiff to touch, drain and rub a layer of dark soy sauce all over pork belly, keep it in the refrigerator with the skin facing up to dry the skin for 2 hours.
2. Peel and cut the taro into semicircular in shape, about 1 cm in thickness. Heat about 2 inches of oil in a cooking pot, fry the taro slices until it creates a hard shell on it, and a little golden brown at the corners.
3. Poke small holes on the pork belly using meat tenderizer punch, if you have. Else it is fine without this step. Deep fry the pork belly with the skin face down, until the skin turned golden in color.（Be extra careful with this step, the hot oil splattered!)
4. Soak the deep fried pork belly in icy water for an hour to clear the wrinkled skin effect that gives the beautiful look of this dish. Take the pork out, drain and sliced into the same thickness of the fried taro.
5. Arrange the taro and pork belly slices alternately in a deep bowl.
6. 鍋里熱上 1 大勺食油，加入桂葉八角和冰糖炒至冰糖融化之后加入蔥段、腐乳和五香粉炒勻。
7. 加入小半杯水煮滾后加入料酒、醬油、蠔油、老抽和腐乳汁，再次煮滾后把醬汁淋到芋頭和五花肉上。
8. 倒扣一個(gè)小盤(pán)子后把扣肉入蒸籠蒸至少60分鐘，我喜歡軟糯一點(diǎn)的，會(huì )蒸一個(gè)半小時(shí)。
9. 蒸好之后把碗里的湯汁倒入一口小鍋里，把香料都撈出，煮滾加點(diǎn)芡粉收汁，碗里的芋頭和扣肉倒扣到盤(pán)子里，淋上收濃的湯汁。邊上可以鋪上燙好的青菜吃。
6. Heat 1 tbsp of oil in a cooking pan, add bay leaf, star anise and rock sugar and cook until the rock sugar melted, then add scallion, fermented tofu and five spice powder, stir for 30 seconds.
7. Add 1/2 cup of water with cooking wine, light soy sauce, oyster sauce, dark soy sauce and the brine from fermented tofu, bring to boil and spread the sauce over the pork belly and taro.
8. Place a small plate upside down to cover the bowl, place the bowl in a steamer to steam for 60-90 minutes, depending on how soft you prefer your pork to be.
9. Once the steaming process is done, pour the gravy into a small saucepan, remove all spices and bring to boil, thickened the gravy with some corn starch water.
10. Place a plate over the bowl and overturn the pork belly and taro into the plate, drizzle the gravy over the dish before serving, you can also decorate the dish with some blanched bok choy.
聯(lián)系客服
