这是好朋友的烹饪方法,在他们家吃过,觉得特别好吃。之后,她毫无保留地把一份中英文的上海煎叉烧的做法复印送给了我,使紫薇得以在自己家做了多次这款美味佳肴。在此首先得感谢好朋友的无私传授!为了使更多朋友可以尝到此款外面商店买不到的美味上海煎叉烧,紫薇决定将中英文的具体做法介绍给大家,希望朋友们也都会喜欢。
食材:五花肉800克(分切成4条),3汤匙蒜蓉,500毫升水。
调味料:生抽3汤匙,蚝油2汤匙,老抽1茶匙,2.5汤匙糖,麻油适量,绍兴料酒适量。
具体做法:
1、将五花肉加入蒜蓉和调味料腌1小时。
2、将水煮滚,加入五花肉中火煮至汁干,再用小火煎至两面金黄,即可取出,切片享用。
注:腌制好的五花肉可放入冰箱隔夜,这将带来更美味的效果。
朋友们在家里试一下吧!
WOK-FRIED CHAR XIU
**INGREDIENTS: **
800g pork belly, cut into 4 thick slices,3 tbsp chopped garlic,500ml water.
SEASONING:
3 tbsp light soya sauce,1 tsp dark soya sauce,2 tbsp oyster sauce,2 ½ tbsp sugar.
**METHOD: **
1、Mix pork belly, chopped garlic, seasoning and marinate for 1 hour.
2、Bring water to boil, add in pork belly and cook at medium heat until the gravy is dry. Lower heat and continue to pan-fry the meat until the meat is lightly golden brown on both sides. Remove, cut into slices and serve hot.
Note: The pork belly may be placed in the fridge to season overnight. This will bring a much tastier effect.