家庭小菜｜ 南乳花生炆豬蹄 喜慶菜式｜有片
今日示範家庭小菜：南乳花生炆豬蹄
份量Serving : 4 ppl
烹調時間 Cooking time : 約1 小時 around 1 hr
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材料: Ingredients
1斤 640g 冷凍豬蹄 Frozen pork knuckle
80g 花生 peanut
1 塊(pc) 南乳 Fermented Red bean curd
2 粒(ea) 紅蔥頭 shallots
4片 sliced 薑 ginger
1 茶匙 tea spoon 粟粉 corn starch
少許(QS) 生抽 soy sauce (Little amount)
方法 : method :
1. 沖洗豬蹄。
加 1片薑在清水中。水沸騰，加豬蹄出水，去血水及腥味。
血水泡出後，關火留2分鐘。
再過水及清洗，清除豬蹄皮上雜物，瀝乾。
Wash the pork knuckles.
Blanch the pork knuckles with 1 sliced ginger in the boiling water, to remove the dirty and smell.
Fire off and rest pork knuckles in hot water, when the dirty is out.
rewash pork knuckles and remove the hair and the dirt. Drain it.
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2. 沖洗花生肉。放在清水中，水蓋過花生內，開中小火。
15分鐘後，倒起花生肉及水，備用。
Wash the peanut. Put it in the pot, and cover it with water. Turn to medium-low heat. Cook it 15min. keep the peanut and juice separate.
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3. 中火加熱生油。
轉中小火，爆香料頭 (切片紅蔥頭、薑3 片)。
放入豬蹄、南乳爆香。加入熱水，蓋過豬蹄多些，轉大火。
水沸騰，轉中火。
15分鐘後，加入煮過的花生肉連水，轉中小火 。
燜到豬蹄的皮腍，可上碟。
Heat oil over medium heat
Turn to low heat to fry the sliced shallots and 3 slices of ginger.
Add pig trotters and fermented red bean curd until fragrant.
Add hot water to cover the pork knuckle. Turn to high heat.
When the water boils, turn to medium heat
After 15 minutes, add the cooked peanut and its juice. Turn to medium-low heat.
Braised until the skin of the pork knuckle becomes soft
ready to serve
完成
Finished
