腐乳元蹄 Fermented bean curd braised pork leg

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過年節慶在我們華人的餐桌上肯定少不了豬肉。和一些五花肉或排骨之類的菜肴相較下,豬手叫人討喜。豬手也稱為元蹄,最常聽見的菜名就是橫財就手,招財進寶之類的。一般在料理豬手都會較建議選用豬前腿肉,肉質會就比較優。如果想要賣相好看或是招待客人的話,可以整隻豬手下去料理,但烹飪時間也相較將豬手切成小塊來的長時間點。這次配合光明日報吃東西飲食文化週刊,爲了迎接過年而準備了年夜飯特別企劃。現在和大家分享年夜飯裡頭的第一道菜肴:腐乳元蹄。這道菜做法簡單,料理起來也很方便,所以這過年可以來嘗試一下。
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材料:

猪脚 1
腐乳
3
老姜片
3
料酒
1
酱油
1大匙
冰糖
1大匙

做法:

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1.  猪脚下锅川烫,滤干备用。

2.锅中放入水(盖过过猪脚)、猪脚和姜片,煮1小时。

3.将猪脚捞起滤干备用。

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4.锅中放入腐乳、酱油、冰糖、料酒和水,大火烧开。
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5.将煮过的猪脚放入,继续煮约1小时或至喜欢的熟烂程度。
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6.大火收汁即可。

Ingredients:

Pork hock 1piece
Fermented bean curd 3pieces 

Old ginger 3slices

Cooking wine 1cup

Soy sauce 2Tbs

Rock sugar 1Tbsp

Preparation:

1.
Boil pork hock over
simmer water for 2minutes, drain and set aside.

2.
In another pot add in
pork hock, ginger and add enough water to cover the pork hock. Simmer for
1hour.

3.
Drain the pork hock
and set aside.

4.
Meanwhile pour the
water in another pot, add fermented bean curd, soy sauce, rock sugar and
cooking wine.  Bring to boil.

5.
Put pork hock in and
bring to boil, reduce heat to medium low and simmer for 1hour or till tender.

6.
Bring to high heat,
and cook till the sauce is sticky. Ready to serve.

光明日報報導:年度盛事 [年夜飯]

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