煮这菜要注意哦，南乳已经是咸的，如果要下盐，请先试味！不然，过咸就坏了整锅菜。。。
分量：4-5人份
需时：45 分钟
材料：
芽菇仔 – 250克
五花肉 – 500克 （连皮切块）
木耳 – 50克 （5朵）
蒜头 – 5瓣（剁碎）
油 – 1汤匙
生菜 – 1棵*
调味料：
南乳 – 2块
南乳汁 – 2汤匙
准备功夫：
1. 把芽菇仔洗净，去皮，稍微拍裂
2. 把木耳浸软，去硬蒂，切小片
做法：
1. 烧热锅下油，加入蒜头，爆香
2. 加入五花肉 ，炒至肉呈金黄色
3. 下南乳和南乳汁，木耳，芽菇仔炒匀
4. 加入水，搅匀煮沸，加盖，转中小火焖30分钟
5. 上桌，完成
* 小提示：配与生菜吃这道菜，口感更佳
⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Original price was: RM170.00.RM138.00Current price is: RM138.00.
Braised Pork Belly with Bud Mushroom 芽菇焖花肉
Course: MainCuisine: ChineseServings
4
servingsCooking time
45
minutesThere is another way of eating this dish by wrapping it with lettuce
Ingredients
- Ingredients
250g bud mushroom
500g pork belly (cut it with skin attached)
50g black fungus
5 cloves of garlic (mince it)
1 tbsp oil
1 lettuce*
- Seasoning
2 fermented red bean curd
2 tbsp fermented red bean curd sauce
Instructions
- Preparations
- Remove skin of bud mushroom, wash it and flatten slightly
- Soak black fungus in water, cut into small slices
- Steps
- Heat the wok with oil, add in garlic and saute
- Add in pork belly, fry until it turns golden brown
- Add in fermented red bean curd and sauce, black fungus, bud mushroom and fry evenly
- Add in water, stir evenly and bring to boil, cover with lid and switch to medium-low heat for 30 minutes
- It’s done!
Recipe Video
Notes
- There is another way of eating this dish by wrapping it with lettuce
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