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莲藕微甜而脆,将之加入南乳花生五花肉和焖煮,一道简易家常的菜,
用料简单,好食简单又易做,是最好的下饭菜。
材料: Ingredients:
300克 莲藕 - 300g lotus root
400克 五花肉 - 400g Pork Belly
1½ 块 南乳 - 1½ piece fermented red bean curd
4~5 湯匙 花生 - 4~5 tbsp peanuts
1 湯匙 花雕酒 - 1 tbsp Huadiao wine
少许 酱油 - dash of soy sauce
少许 黑酱油 - dash of black soy sauce
少许 糖 - dash of sugar
少许蒜米 - dash of garlic
少许 胡椒粉 - dash of white pepper
少许 薯粉- dash of tapioca flour
3-4 湯匙油 - 3-4 tbsp of oil
500毫升 温水 - 500ml warm water
中火焖煮25分钟 - Simmer over medium heat for 25 minutes
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