[ENG SUB] 筍乾炆五花肉(粵語版) - Braised Pork Belly with Bamboo Shoots
Braised Pork Belly with Bamboo Shoots Ingredients: 500 g of pork belly, 100 g of dried bamboo shoots, 0.5 cup of Shaoxing wine, 2 tablespoons of rock sugar, 2 capsules of anise, 3 large slices of ginger, 3 green onions, 5 capsules of garlic, 4 tbsp of soy sauce, 1 tbsp of oyster sauce. Sesame oil, pepper. Method: 1) Soak the dried bamboo shoots for one day, change the water 3 times and wash it 3 to 4 times. Cut into thick strips, and boil with water for 2 minutes.2) Cut pork belly meat, ginger and scallion.3) Heat the ginger, scallion and garlic in the hot pan, fry the pork until the oil comes out, add rock sugar and stir until the pork is slightly yellow. Add oyster sauce. Add Shaoxing wine, pepper, add dried bamboo shoots. Top off with boiling water, after is water is boiled again, turn to low heat, simmer for 50 minutes.
筍乾炆五花肉材料: 五花肉500克,筍乾100克, 绍興酒0.5杯, 冰糖2湯匙, 八角2粒,薑3大片, 葱3根, 蒜頭5粒 , 生抽4湯匙, 蠔油1湯匙. 麻油-胡椒粉小許.做法:1) 筍乾浸泡一天, 其中換水三次 清洗三次. 改切成粗條, 氽水2分鐘.2) 豬腩肉切厚件(麻雀牌大小). 薑切片: 葱切段.3) 熱鍋下油爆薑葱蒜, 下豬肉炒至出油, 下冰糖炒至微黃色, 下生抽蠔油 煮片刻上色, 下绍興酒-鹽-胡椒粉少許, 加入筍乾, 倒入開水至沒頂, 大火煮滚轉小火慢滚, 煮50分鐘, 收汁調味.
Пікірлер: 39
睇左幾個教學，呢條最簡單清晰👍
@dennykitchen
Жыл бұрын
卡卡 你好!多謝你的鼓勵.
多謝師傅詳細說明，我細個時最鍾意食嘅餸，我一定會試做😊👍👍
This man is a master chef
@dennykitchen
Жыл бұрын
The World.多謝欣賞
教得很清楚煑五花肉及筍的教法 ，多謝你的教路，我會嘗試用你的教法，因為我從未煑過，我很喜歡這味菜，從前都是我媽咪煮的。
@dennykitchen
2 жыл бұрын
Eva Lee 多謝你的欣賞,請繼續關注我的其他視頻,記得訂閱,再按下小鈴鐺,希望你把那視頻轉發给你的其他朋友分享
十分成功又好味，多謝影片
@dennykitchen
2 жыл бұрын
千両 你好捧!
簡單容易做😊
@dennykitchen
5 ай бұрын
April Lam 謝謝你的鼓勵和欣賞
教得好詳細，多謝老師指導，揾日去超市買筍乾
好正，上次買了筍乾，今日用來炆豬腩，剛好所有醬料都有具備。
@dennykitchen
Жыл бұрын
祝你成功
指导得非常清楚，👍
@dennykitchen
3 жыл бұрын
Hin Chai Pang 多謝你的欣賞,請繼續关注我的其他視頻,記得訂閱.再按下小鈴鐺.有任何問題請繼續留言必复.希望你把那視頻轉發給你的其他朋友分亨
菜肴非常好吃，赞
@dennykitchen
3 жыл бұрын
Hin Chai Pang .多謝你的欣賞,請繼續关注我的其他視頻,記得訂閱.再按下小鈴鐺.有任何問題請繼續留言必复.希望你把那視頻轉發給你的其他朋友分亨
thank you. very clear and easy to follow. great
@dennykitchen
3 жыл бұрын
WREN HOME 多謝你的欣賞,請繼續關注我的其他視頻,記得訂閱,再按下小鈴鐺,希望你把那視頻轉發给你的其他朋友分享.
講得好仔細！
@dennykitchen
Жыл бұрын
感謝您的支持
亞叔好嘢👏👍
@dennykitchen
3 жыл бұрын
Jian min Chen 多謝你的欣賞,請繼續關注我的其他視頻,記得訂閱,再按下小鈴鐺.希望你把那視頻轉發给你的其他朋友分享.
My parents used to make them when I was young. It is one of my favourite dishes during Chinese New Year!! 😋 This brought back good memories. I am going to give it a try with your tutorial. Thank you
@dennykitchen
2 жыл бұрын
MYMUKMUK2010 多謝你的欣賞,請繼續關注我的其他視頻,記得訂閱,再按下小鈴鐺,希望你把那視頻轉發给你的其他朋友分享.
That looks sooo good. I am trying to cook things I ate when I was younger that I can't have anymore since no one cooks it for me lol Thanks for the video :) Looks very authentic and Cantonese!
@dennychan9184
3 жыл бұрын
Nicole Lam ‧多謝你的欣賞,請繼續关注我的其他視頻,記得訂閱,再按下小鈴鐺,有任何問題請繼續留言必复.希望你把那視頻轉發給你的朋友分亨.
@nicolelam3223
3 жыл бұрын
@@dennychan9184 謝謝🙏
@nicolelam3223
3 жыл бұрын
@@dennychan9184 好啊!!!
支持你！
@dennykitchen
Жыл бұрын
感謝您的支持
師傅啊煮50分鐘定十分鐘？
@dennykitchen
Жыл бұрын
謝欣林 ,炆煮時間是50分鐘.多謝你的支持和鼓勵.請試试非常好吃.
請問師傅, 可唔可以加南乳呢？ 如果可以的話, 應該在什麼時候加呢？ 我聽朋友講筍乾呢樣嘢好難整好麻煩, 要浸成幾個月, 但係睇咗師傅嘅視頻覺得都唔係咁麻煩吖, 真係好開心睇到你嘅視頻,希望你可以教我整南乳筍乾炆腩肉 ! 唔該哂你先 !
@dennychan9184
3 жыл бұрын
Lennie Wong 你喜欢食南乳也是可以放的.南乳细塊的用2塊,大塊的用1塊.用小量的南乳汁,或1湯匙清水,將南乳搗成將醬.在什麽時侯放呢,這個問題很好.我的意見是,爆完猪肉又爆完冰糖之後,收中小火,倒入南乳醬爆炒半分鐘,南乳香味出味了,倒入生抽.....繼續以下程序.記得南乳偏咸,不用加鹽,生抽也要減半,其他材料照舊.請試試. 多謝你的欣賞,請繼續关注我的其他視頻.記得訂閱.
@lenniewong7999
3 жыл бұрын
@@dennychan9184 唔該哂師傅 ! 我已經訂閱咗, 希望看到你更多視頻 !
@dennychan9184
3 жыл бұрын
@@lenniewong7999 多謝你.你只要訂閱和按一下小鈴鐺.你會看到我陸續推出的新視頻.
@lenniewong7999
3 жыл бұрын
@@dennychan9184 係呀, 師傅 ! 呢d我一早已做整哂啦 ! 因居住在英國, 所以好多食材都冇, 我包筍亁都係上次返香港買嘅, 因為唔識整, 一直放喺度, 所以一見到你個視頻就超開心 !