家庭小菜｜ 南乳花生炆猪蹄 喜庆菜式｜有片
今日示范家庭小菜：南乳花生炆猪蹄
份量Serving : 4 ppl
烹调时间 Cooking time : 约1 小时 around 1 hr
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材料: Ingredients
1斤 640g 冷冻猪蹄 Frozen pork knuckle
80g 花生 peanut
1 块(pc) 南乳 Fermented Red bean curd
2 粒(ea) 红葱头 shallots
4片 sliced 姜 ginger
1 茶匙 tea spoon 粟粉 corn starch
少许(QS) 生抽 soy sauce (Little amount)
方法 : method :
1. 冲洗猪蹄。
加 1片姜在清水中。水沸腾，加猪蹄出水，去血水及腥味。
血水泡出后，关火留2分钟。
再过水及清洗，清除猪蹄皮上杂物，沥干。
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. 冲洗花生肉。放在清水中，水盖过花生内，开中小火。
15分钟后，倒起花生肉及水，备用。
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. 中火加热生油。
转中小火，爆香料头 (切片红葱头、姜3 片)。
放入猪蹄、南乳爆香。加入热水，盖过猪蹄多些，转大火。
水沸腾，转中火。
15分钟后，加入煮过的花生肉连水，转中小火 。
焖到猪蹄的皮腍，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
