Nuffnang

酱油叉烧 Soy Sauce Pork scotch fillet/Soy Sauce CharSiew

酱油叉烧 Soy Sauce Pork scotch fillet/Soy Sauce CharSiew

酱油叉烧
材料:
假梅肉(没那么肥)/梅肉(比较肥)300gm/整条
酱油/酱青 一汤匙半
糖 一大汤匙
蒜米 3瓣(切幼)
水(盖过肉)

做法:
1)爆香蒜米,把清理好的梅肉条放进锅,注入清水,酱油,糖。
2)小火焖上30分钟,然后至汁60%收干,留30%汁盛起备用。
3)把火调小,再收10%的汁,焦糖粘在肉上(有点红烧的感觉),就好了。
   必须很注意火,不然会烧焦。
4)盛起,把猪肉条切片,淋上30%盛起的汁。

Ingredients:
Pork scotch fillet/pork collar butt 300gm
Soy sauce one and half soup spoon
Sugar one soup spoon
Garlic chopped (about 3petals)
Water (must cover pork)

Step:
1) Fragrant garlic, add Pork scotch fillet, water, soy sauce and sugar.
2)Small fire to stew about 30 minutes, stew till 60% sauce dried, and reserved another 30% for serve use purpose.
3) Small fire to stew another 10% of sauce, sugar sauce will stick at fillet.(Must beware the fire, easy to get scorch)
4) Serve, and cut slice, pour the 30% sauce above the meat and serve.
Post a Comment

Lazada

LinkWithin

Related Posts Plugin for WordPress, Blogger...