年菜来了，第一道我们来做来酸辣惹味又满满胶原蛋白的啊参皮辣椒干焖煮手！
猪手会是比猪脚多肉，所以买得到猪手的就用猪手煮这菜，更到味好吃！
分量：5-6人份
准备时间：20分钟
煮时：1个小时
材料A：
½只/ 1.5公斤 猪手（斩块）
1粒 火蒜 （去衣拍扁）
120克 老姜 （刮皮切片）
3片 亚叁皮
8条 辣椒干
1汤匙 油
材料B：
1茶匙 黑酱油
1汤匙 蚝油
2汤匙 酱油
1公升 水（盖过猪手）
少许 盐
准备功夫：
1. 准备一锅水，加入4片姜和猪手，汆烫片刻，洗净沥水待用
做法：
1. 把老姜加入锅里，煸香
2. 加入油和火蒜，炒匀爆香
3. 加入猪手, 爆炒至表面微焦
4. 加入亚叁皮，辣椒干和材料B(盐除外), 炒匀煮滚
5. 盖上，转慢火煮50分钟， 期间要搅拌
6. 起盖，加入盐调味, 转大火炒匀收汁
7. 熄火出锅，趁热享用
⚠️ 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 Trotter with Tamarind Peel & Dried Chilli 亚叁皮辣椒干焖猪手
Course: MainCuisine: ChineseServings
5
servingsPrep time
20
minutesCooking time
1
hourThe front pig’s trotter has a good ratio of meat and collagen, whereas hind trotters are tougher and more muscular. Therefore, we suggest picking the front pig’s trotter for this CNY dish.
Ingredients
- Ingredients (Set A)
½ pc / 1.5 kg pork trotter (cut into pieces)
1 pc roasted garlic (peel & fatten)
120 g old ginger (peel & slice)
3 pc tamarind peel
8 pc dried chili
1 tbsp cooking oil
- Ingredients (Set B)
1 tsp dark soy sauce
1 tbsp oyster sauce
2 tbsp soy sauce
1 litre water (enough to submerge pork trotter)
Some salt
Instructions
- Preparations
- Add 4 slices of ginger & pork trotter into a pot of water, blanch & retrieve, wash, drain & set aside
- Steps
- Add old ginger into a heated wok, dry fry
- Add cooking oil & roasted garlic, stir-fry until fragrant
- Add pork trotter, stir-fry until it turns light golden brown
- Add tamarind peel, dried chili & Ingredients B (except salt), fry well & bring to boil
- Cover with lid, switch to low heat & simmer for 50 minutes, stir well in between
- Lift the lid, add salt, switch to high heat & fry evenly
- Turn off the gas, ready to serve!
Recipe Video
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