把五花肉煎至微焦，肉质軟嫩，咸甜味恰好，超下饭！
分量：3-4人份
需时：30 分钟
材料：
五花肉 – 500克 ( 切小块）
蒜头 – 5粒（剁碎）
油 – 1汤匙
香菜 – 少许
调味料：
酱油 – 3汤匙
黑酱油 – 1茶匙
蚝油 – 1茶匙
花雕酒 – 1茶匙
糖 – 1汤匙
准备功夫：
1. 把调味料加入五花肉腌制15分钟
做法：
1. 烧热锅下2汤匙油，加入蒜头，炒香
2. 加入五花肉 ，炒干水，至肉呈金黄色
3. 上桌，撒上香菜，完成
⚠️ 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
SUBSCRIBE TO OUR YOUTUBE CHANNEL
Stir-Fried Pork Belly with Black Soy Sauce 香煎黑酱油五花肉
Course: MainCuisine: ChineseServings
4
servingsCooking time
30
minutesI might not look good but I taste sinfully good!
Ingredients
- Ingredients:
500g pork belly (cut it)
5 cloves of garlic (mince it)
1 tbsp oil
1 strand of coriander (cut it)
- Seasoning:
3 tbsp soy sauce
1 tsp black soy sauce
1 tsp oyster sauce
1 tsp of Shaoxing wine
1 tbsp sugar
Instructions
- Preparations:
- Marinate pork belly with seasoning above for 15 minutes
- Steps:
- Heat the work with 2 tbsp of oil, add in garlic and saute
- Add in pork belly, fry until it loses water and meat turn into golden colour
- Dress it with coriander, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
[the_ad id='13175']
Add comment