筍乾燒肉

World Journal (Boston) - - 健康 -

250g. ground pork, 8 pieces fried wheat gluten,1 stalk green onion, 10 stalks green cabbage,a little of cornstarch paste

A、1 tsp. chopped green onion, 1 tbsp. soy sauce,1/4 tsp. sesame oil, 1 tsp. cornstarch, 2 tbsp. water

B、2 tsp. soy sauce, 1/2 tsp. sugar, , 1/4 tsp. salt,1 cup water 五花肉600公克、玉蘭筍乾2塊(約60公克)、蔥2支、薑3片、八角1顆 酒2大匙、醬油3大匙、冰糖1/2大匙、老抽醬油1茶匙 1、筍乾泡水一夜,刷洗一下,換水再泡,要泡2~3天至筍乾發漲開來(如下小圖),放入滾水中燙煮一滾,放涼後用手撕成條,再切成段,太老的底部就不要了。2、將豬肉切成塊,洗淨、擦乾。炒鍋中加熱1大匙油,放下五花肉慢慢煸炒至表面略焦黃(也可以用滾水川燙後再炒)。3、放下薑片和長蔥段一起炒香,淋下酒和醬油,再炒至醬油香氣透出,加入約2杯半的水、筍乾和冰糖,大火煮滾後改小火慢慢燒約1個半小時至2小時。4、最後可以再酌加醬油或冰糖調味。

2 tbsp. wine, 3 tbsp. soy sauce, 1/2 tbsp. rock sugar,a little of dark colored soy sauce

1、Soak dried bamboo shoot over night, brush to clean. Soak with water again for 2-3 days until bamboo shoot turn softer. (see picture) Blanch for a while, tear to strips when it cools. Cut into suitable size of length, discard the hard ends.

2、Cut pork to chunks, rinse and pat dry. Heat 1 tablespoon of oil to stir-fry pork until the surface become lightly browned (or you may blanch it before stir-fry it).

3、Add green onion sections and ginger slices in, fry until fragrant; Add wine and soy sauce, stir-fry for a while. Add 2 1/2 cups of water, bam-boo shoot and rock sugar, bring to boil, turn to low heat, stew for 1 1/2-2 hours.

4、Add more soy sauce or sugar to adjust the taste.

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