煮卤肉时，加入这两位队友，水煮蛋和白豆腐，荤中带股清流味，味道丰富得多了！
分量：4-5人份
需时：90 分钟
材料：
五花肉 – 2条，600克 ( 连皮切块）
蒜头 – 8瓣 （拍扁）
熟鸡蛋 – 5粒
白豆腐 – 2 件
水 – 1000毫升
油 – 1汤匙
香料：
桂皮 – 1支
八角 – 3 粒
胡椒粒 – 1 茶匙
甘草 – 3片
调味料：
酱油 – 4汤匙
黑酱油 – 1汤匙
冰糖 – 1汤匙 （10粒）
盐 – 1 茶匙
准备功夫：
1. 川烫五花肉，切小块
做法：
1. 烧热锅下2汤匙油，加入蒜头，八角, 桂皮爆香
2. 加入五花肉和冰糖，炒至冰糖溶
3. 倒入水，胡椒粒，甘草，酱油，黑酱油， 盐，搅均 煮沸
4. 加入熟蛋和豆腐，盖上，转中火焖煮45分钟，期间要搅拌避免焦低
5. 起盖，熄火，上碟
* 小提士：喜好口感比较绵的肉质，可再焖煮15分钟
⚠️ 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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Braised Pork with Egg & Tofu 卤三味
Course: MainCuisine: Chinese4
servings1
hour30
minutesBraising the evil pork belly with innocent teammates of egg & tofu is like yin & yang!
Ingredients
- Ingredients:
600g pork belly (cut it)
8 cloves of garlic (flattened)
5 boiled egg
2pc tofu
1000ml water
1 tbsp oil
- Spices:
1 cinnamon
3 star anise
1 tsp peppercorns
3pc of licorice
- Seasoning:
4 tbsp soy sauce
1 tbsp dark soy sauce
10 rock sugar
1 tsp salt
Instructions
- Preparations:
- Blanch & rinse pork belly, cut it
- Steps:
- Heat the work with 2 tbsp of oil, add in garlic, star anise and saute
- Add in pork belly, rock sugar, fry until the rock sugar dissolve
- Add in water, peppercorns, licorice, soy sauce, dark soy sauce, salt, bring to boil
- Add in boiled egg, tofu, cover with lid, reduce to lower heat for 45 minutes, stir it in between to avoid charred
- Turn off the gas, done!
Recipe Video
Notes
- Braise for another 15 mins if you prefer more tender meat
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