台灣香菇滷肉飯 Taiwanese Braised Pork on Rice

【🇹🇼台灣香菇滷肉飯 Taiwanese Braised Pork on Rice】

比起那些年我追過嘅女孩，我呢一刻更加懷念那些年喺台灣食過嘅滷肉飯😭 #我只想哭只想哭只想哭

呢期莫講話幾時可以再出埠，落街買餸都未必有嘢俾我買… 不過呢幾日喺街市仲見到有豬肉賣，就把心一橫，煮定一大鍋香菇滷肉，放返喺冰箱慢慢食，真係送飯送麵都一流呀！

———————————————

份量 Portion：

做法 Directions：

首先，煲一鍋熱水。滾水後轉細火，放入雞蛋，煮大概10分鐘。拿出浸凍水，剝殼放旁備用。
把豬腩肉切粒，在鑊中以大火炒香，約10分鐘（避免像我影片中把過多的油份逼出）。如果想健康一點，可以倒出部份豬油。同時間，把浸軟的冬菇擠乾水、切粒。再放入鑊中與豬肉一起炒香，約5分鐘。
然後把切好的蔥粒和蒜蓉落鑊炒2分鐘。再放入黃糖煮2分鐘。然後便可加入生抽、老抽、醬油膏、蠔油、花雕酒、胡椒粉、五香粉、水、月桂葉、八角、甘草和炸乾蔥，煲起後轉細火，把雞蛋回鑊，放上蓋子，慢煮1 - 1.5小時。如果用壓力煲，加壓後煮25分鐘便可。

First of all, boil a pot of water and turn it down to simmer. Gently place the eggs in side and let them cook for 10 minutes. When done, take the eggs out and place them in an ice water bath. Remove the shell for later use.
Cut the pork belly into small dices. Get a big wok ready and turn the heat up to high. Get the pork into the wok and cook them for 10 minutes. You can pour out some lard if you want to be a bit healthier. At the same time, squeezed the water out from the soaked mushroom. Dice them. Add the mushroom into the wok and cook until fragrant, about 5 minutes.
Add the chopped scallion and minced garlic in and cook for about 2 minutes. Then get the light soy sauce, dark soy sauce, soy paste, oyster sauce, Chinese cooking wine, ground pepper, five-spice powder, water, bay leaves, star anise, Chinese licorice and deep-fried shallot in, bring everything to a boil and turn down to simmer. Place the boiled egg in and cover with a lid. Braise the pork for an hour to 1.5 hour. If you are using a pressure cooker, cook for about 25 minutes after pressurised.

⭐️ 小貼士 Tips:

喜歡的話，可以依照食譜分量的兩倍、甚至三倍製作，完成後可以分入保鮮袋中，放入冰箱分批次享用。(You can make 2 or 3 times of the amount of this recipe at once. Then you can put them into ziplock bags and store in your freezer, so that you don't have to make it every time when you feel like to eat it.)
如果嫌豬腩肉太過肥膩，可以把1/3的腩肉轉為瘦身一點的絞肉代替。(If you think pork belly is a bit too fat, replace 1/3 of the amount of the meat with some lean minced pork.)

最新文章