砂锅咸鱼花腩豆腐煲 Claypot Pork Belly with Frozen Tofu Salted Fish

砂锅咸鱼花腩豆腐煲
Claypot Pork Belly with Frozen Tofu Salted Fish.
原料：
● 五花肉（1寸 x 2寸厚）
● 6块炸豆腐 / 白豆腐 ( 储存在冰箱冷藏室，冷冻过夜)
● 梅香咸鱼 (马鲛鱼)
● 姜切丝 ( 3寸，约半碗 )
● 红小辣椒
● 芝麻油
● 食油
● 盐
● 水
●绍兴酒
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少许盐腌制猪肉1分钟再用清水冲洗，
再加入少许绍兴酒腌制 。
冻豆腐的做法:
1) 新鲜炸豆腐 / 白豆腐冲洗一下。
2) 装进保鲜袋 / 容器中，加入少许水 ( 1汤匙水 )。
3) 储存在冰箱冷藏室，冷冻过夜。
( 冻豆腐有很多种做法，分别是你买的是什么类型的豆腐
我用马来西亚本地做的炸豆腐 / 白豆腐。豆腐经过冷冻，冻豆腐因为多孔，更易吸附汤汁 )
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Claypot Pork Belly with Frozen Tofu Salted Fish.
Ingredients:
●Pork Belly ( 1 inch thick & 2 inch length,
Shaoxing Wine and sesame oil for seasoning pork )
●6 pcs Fresh Fried Tofu / Semi Soft Tofu
( frozen overnight in freezer )
●1pc Salted Fish
●Ginger Julienne ( 3 inches, about half a bowl )
●Chili Padi
●Sesame oil
●Cooking oil
●Salt
●Water
●Shaoxing wine
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Tips:
1) 关火前，可以加几滴绍兴酒。
Before switching off the fire, a few drops of wine can be added.
2) 姜是这道菜的主要原料。
Ginger is the main ingredients in this dish.
3) 不要去除小红辣椒蒂。不要切开。辣椒身完整，没有破裂。
Do not remove the stems of the Cili Padi.
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HOW TO MAKE FROZEN TOFU :
Store the tofu in a container , frozen overnight in freezer .
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Learning to cook Chinese cuisine from my neighbour.
向邻居学习做中式菜。会加入自制香料。
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