⬇️⬇️English recipe follows⬇️⬇️ 豬紅豬皮蘿蔔魚蛋煲 材料: 豬紅4兩 豬皮4兩 白蘿蔔1斤 炸魚蛋1包 蒜蓉 處理: 1. 大火煲滾1鑊水,放豬皮出水,加入米酒2湯匙及粗鹽1大湯匙,烚至軟身。 2. 另一邊,豬紅放煲內,加入清水1升,大火煲滾,加入米酒2湯匙及粗鹽1湯匙。 3. 白蘿蔔,切兩端,滾刀切。 4. 大火在煲仔內煲滾清水半升,加入粗鹽1湯匙,放白蘿蔔,熄火浸至透明。 5. 豬紅已滾至起泡,擎乾水,浸冰水令其爽脆。 6. 豬皮已烚好,夾起,清水浸洗幾次。 7. 豬皮,切一塊塊。 8. 預備好煲仔。 烹調: 1. 大火在鑊內燒熱油2湯匙。 2. 放豬皮爆香。 3. 轉慢火,加入調味料: a. 蒜蓉1茶匙 b. 柱侯醬半茶匙 c. 蠔油1湯匙 d. 老抽1茶匙 e. 糖1湯匙 f. 豆瓣醬1茶匙 轉大火,炒勻,加入大滾水蓋調過豬皮面,冚蓋,大火滾起,轉中火,炆10分鐘。 4. 撈起白蘿蔔,放魚蛋入煲仔內,浸10秒,撈起。 5. 豬紅,擎乾水。 6. 豬皮已炆至軟身,加入白蘿蔔,酌量加入大滾水,加入魚蛋及豬紅,冚蓋,炆5分鐘。 7. 白蘿蔔及豬皮,放入煲仔內。 8. 預備生粉芡。 9. 加入適量生粉芡在豬紅及魚蛋內,大火滾起。 10. 豬紅及魚蛋,倒內煲仔內。 11. 完成,可享用。 Radish and fishball claypot with pigs' blood and pigs' skin Ingredients: Pigs' blood 4 taels Pigs' skin 4 taels White radish 1 catty Fried fishballs 1 pack Garlic sauce Preparation: 1. Heat up a wok of water at high flame. Boil the pig's skin. Add in 2 tbsp of rice wine and 1 big tbsp of cooking salt. Boil it until it turns soft. 2. On the other side, put pigs' blood in a pot. Add in 1L of water. Heat up at high flame. Add in 2 tbsp of rice wine and 1 tbsp of cooking salt. 3. The radish, get it peeled. Cut both ends. Cut into pieces. 4. Heat up 0.5L of water at high flame in a claypot. Add in 1 tbsp of cooking salt. Put radish in it. Turn off fire and soak it until it is transparent. 5. Pigs' blood has been boiled up with bubbles arising, get it drained. Soak in iced water to make it crispy. 6. Pigs' skin has been boiled well, pick it up. Soak and rinse several times. 7. Pigs' skin, cut in pieces. 8. Get ready for a claypot. Steps: 1. Heat up 2 tbsp of oil at high flame in wok. 2. Put pigs' skin and fry well. 3. Turn to low flame, add seasoning: a. Garlic sauce 1 tsp b. Chu hou sauce 0.5 tsp c. Oyster sauce 1 tbsp d. Dark soya sauce 1 tsp e. Sugar 1 tbsp f. Chili bean sauce 1 tsp Turn to high flame, fry well. Add in boiled-up water just covering up the ingredients. Cover up the wok. Heat up at high flame. Turn to medium flame. Braise for 10 minutes. 4. Pick up the radish. Put fish balls into the pot. Soak for 10 seconds. Pick them up. 5. Pigs' blood, get it drained. 6. Pigs' skin has been softly braised, add in the radish. Add in appropriate amount of water. Add in fishballs and pigs' blood. Cover up the wok. Braise for 5 minutes. 7. The radish and pigs' skin, put into the claypot. 8. Prepare tapioca sauce. 9. Add in appropriate amount of tapioca sauce into the pigs' blood and fishballs. Heat up at high flame. 10. Pigs' blood and fishballs, are to be poured into the claypot. 11. Complete. Serve.
@VeryGood_VeryGood Жыл бұрын
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@meowmo1997 Жыл бұрын
好爸媽👨👩👧👦😽😽💯👍💯👍 感謝👫📹豬紅豬皮蘿蔔煲真係好正啊的分享😋😋😋💯👍🤝❤️🤝
@VeryGood_VeryGood Жыл бұрын
Meow 乖女🙋🏻♂️豬紅豬皮蘿蔔魚蛋好正啊😋👍你得閒都整煲嘆吓啦🍡❤️😍😸😻🙏🏻
@carasosocs Жыл бұрын
用陳皮魚旦仲正🤤🤤
@VeryGood_VeryGood Жыл бұрын
我下次試下🙏☀️
@waisingho5844 Жыл бұрын
呢啲香港地道食品,滾滾下就最正!👍🏻😋💯
@VeryGood_VeryGood Жыл бұрын
係呀🙏😁我仲會加個湯麵餅🍜係咪好正呢😋😁😁
@vincentlee1500 Жыл бұрын
好正
@VeryGood_VeryGood Жыл бұрын
Vincent🙋🏻♂️自己整🤗包你話正👍😋🤝😁多謝晒🙏🏻
@wansumsiu9258 Жыл бұрын
哗!正呀😃😋🤤
@gigihung9015 Жыл бұрын
😃蘿蔔豬红豬皮鱼蛋,兒時的至愛味道😋😋😋👍好正正正,超愛的豬皮鱼蛋🤩🤩
@VeryGood_VeryGood Жыл бұрын
Gigi🧒今晚就回味一下😋🙏👍
@kwankiucheung9992 Жыл бұрын
真的好正.👍👍😋😍💯🙏
@VeryGood_VeryGood Жыл бұрын
Kiu🧒真的愛你💗😁🤝
@kwankiucheung9992 Жыл бұрын
@@VeryGood_VeryGood 😂😂💪
@VeryGood_VeryGood Жыл бұрын
Temperature falls to 15 C tonight, the weather will be cooler and cooler. Make a claypot to make you warm.
@judychong4182 Жыл бұрын
New simple recipe for me to try.Thx chef
@VeryGood_VeryGood Жыл бұрын
Judy 🧒Good morning🙏🌤️
@ellenwong8183 Жыл бұрын
👍👍👍👍👍👍😬好正
@VeryGood_VeryGood Жыл бұрын
good morning🙏🌤️呀乖女🧒💗
@VeryGood_VeryGood Жыл бұрын
豬紅豬皮蘿蔔魚蛋煲 Radish and fishball claypot with pigs' blood and pigs' skin