新年，烧肉必是不能少的桌上佳肴，剩最多，也通常是烧肉，有没有？与其单调的回锅返热，不如加点姜葱，再下点黑酱油和糖，把它爆香，又变了道秒杀年菜了！
分量： 5-6人份
准备时间：10分钟
煮时：10分钟
材料A：
1只骨/ 600克 烧肉（剁块）
1段 幼姜（去衣切片）
1粒 大葱头 （去衣切4边，剥开）
2棵 葱（切段）
少许 油
调味料B：
1茶匙 黑酱油
1汤匙 酱油
1汤匙 热水
1茶匙 蚝油
少许 糖
准备功夫：
1. 把调味料B混合待用
做法：
1. 烧热锅，下姜片煸香
2. 倒入油，炒匀片刻
3. 加入烧肉，爆炒至烧肉变金黄色
4. 下大葱头和调味料B，炒均片刻
5. 加入葱段, 快炒片刻
6. 熄火上桌
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Stir-Fried Roasted Pork with Ginger & Spring Onion 姜葱爆烧肉
Course: MainCuisine: ChineseServings
6
servingsPrep time
10
minutesCooking time
10
minutesHow about stir-frying the roasted pork dark and sweet?
Ingredients
- Ingredients A
600 g roasted pork (cut it)
1 ginger (peel off skin, slice it)
1 onion (peel off skin, slice it)
2 stalk spring onion (dice it)
some cooking oil
- Seasoning B
1 tsp dark soy sauce
1 tbsp soy sauce
1 tbsp hot water
1 tsp oyster sauce
Some sugar
Instructions
- Preparations
- Mix all seasoning B well and set aside
- Steps
- Heat the wok, add sliced ginger and saute
- Add cooking oil, fry evenly and quickly
- Add roasted pork, saute and fry until it turns golden brown
- Add onion and seasoning B, fry evenly and quickly
- Add diced spring onion, fry quickly
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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