淘大廚藝坊:鎮江話梅豬手(產後篇)

鎮江話梅豬手

材料：
豬手880克，甜話梅5粒，薑8片
調味料：
淘大鎮江骨汁3/4杯，淘大金標生抽1茶匙，水2杯
做法：
1.豬手出水5分鐘，隔水洗淨。
2.爆香薑片及加入調味料，再放豬手及話梅煮滾，用小火煮1小時，熄火焗半小時。
3.開火，再煮15分鐘至汁稍乾，加入淘大鎮江骨汁2湯匙炒勻， 即可上碟。
*1杯=250毫升
*四人份量

Zhen Jiang Pig Knuckle with Sweet Plums

Ingredients:
Knuckle 880g, Preserved sweet plums 5pcs, Sliced Ginger 8pcs.
Seasoning:
Amoy Zhen Jiang Spare Ribs Marinade 3/4 cup, Amoy Gold Label Light
Soy Sauce 1tsp, Water 2 cups.
Method:
1.Blanch the knuckle for 5 minutes, clean and drain.
2.Saute sliced ginger and add in seasoning, then add knuckle, preserved sweet plums and bring to a boil. Switch to low heat and cook for further 1 hour. Heat off and cover for 30 minutes.
3.Turn on the heat. Cook for further 15 minutes, add in 2tbsps of Amoy Zhen Jiang Spare Ribs Marinade, stir well and serve.
*1cup = 250ml
*four servings

Category:

Howto & Style

Tags:

• 烹飪
• 煮食
• 食譜
• 菜譜
• 大廚
• 廚師
• 扶康會
• 煮法
• 家常菜
• 私房菜
• 住家菜
• 小炒
• 粵菜
• 專業
• 方法
• 怎麼做
• Cooking
• recipes
• chefs
• cooks
• Fu Hong Society
• method
• home
• kitchens
• Amoy Demo Kitchen
• Postnatal Series