template testing: CH: 南乳豬手煲 (Pork hock with fermented red bean curd)

大家, 仲有過幾日就新年啦喎, 大家係唔係開始放假, 係家中清洗, 同埋佈置呢? 其實我都要準備下, 因為今年係我同太太一起過的第一個新年, 屋企從未佈置過, 真係有點難度 (問題係, 年年都係父母佈置嘛)

講番食先, 就新年, 送比大家哩個南乳豬手, 希望大家新一年, 收錢無停手啦嘛, 哈哈

最重要, 我終於買番個新煲呀, 真係好開心呀, 因為無煲既日子真係好難頂呀 (不過個煲好貴呀, 好肉赤呀

)

哩個食譜係抄襲自大廚--傻媽既 (按這裡看傻媽個食譜)

上次都講左豬手對皮膚有幾好啦, 加上又應節, 如果大家有時間, 真係要整黎試下, 一點都不難整呀

正所謂: 新年流流食豬手, 個個發達無憂愁

買左個煲加個新檯墊, 睇下, 影出黎幾靚

材料: 4 人份量 (for 4 people)
1- 無骨豬手2隻, 切件 (4 boneless pork hocks, cut into piece)
2- 紅衣花生20多粒(非必要) (around 20 red skin peanuts, optional)
3- 蒜蓉 1 湯匙 (1 tbsp chopped garlic)
4- 紅蔥頭, 切片 1 湯匙 (1 tbsp, sliced shallots)
5- 青蔥1條, 切粒 (非必要) (1 green onion, chopped, optional)

汁 Sauce:
1- 南乳2-3磚, 壓碎 (2-3 cubes of fermented red bean curd)
2- 李x記柱侯醬 2 湯匙 (2 tbsp Chu Hou Paste)
3- 老抽 1/2 湯匙 (1/2 tbsp black soya sauce)
4- 生抽 1 湯匙 (1 tbsp soya sauce)
5- 片糖適量 (a bit of flim Sugar, not sure how to call it)
6- 紹酒 1 湯匙 (1 tbsp Shaoh-Sing wine)
7- 鹽少許 (a bit of Salt)

做法 Methods:
1- 豬手出水(約5分鐘), 用凍水洗淨
2- 花生用熱水略浸10分鐘, 洗淨
3- 快火落油起鑊, 先爆香蒜蓉, 紅蔥頭, 加入豬手柱侯醬, 南乳炒勻, 加老抽, 生抽略炒上色, 最後贊酒略炒, 放入煲內
4- 煲內再加花生, 加水至剛蓋過豬手, 大火煲起煮10分鐘, 改中火, 炆至豬手至"淋" (約1個半小時), 加入片糖, 鹽試味, 灑上蔥即成,

** 炆過程中, 要盡量保持水位在豬手的3/4身位左右, 如不夠水, 就要加入熱水保充

*** 高壓煲: 可以用高壓煲煲4-5分鐘使炒好的豬手快些"淋", 那炆的時間可縮短至40分鐘左右呢

1- Boiled the pork hocks for 5 min. Clean it under the cold water
2- Put the peanut in a bowl with hot water for 10 min. Clean and drain it.
3- Heat the pan with oil in high heat. Fry the garlic and shallots until brown. Add the Pork hock, chu hou paste, fermented red bean curd and mix well. Add black soya and soya sauce and mix it well. Add the wine and mix it well. Put the pork hock into a pot.
4- Add also the peanuts into the pot. Add water to just cover the pork hock. Once it is boiled, boil it for 10 min. Turn the heat to medium, boil it for 1 hrs and half or until the pork is soft. Add the sugar, salt to taste. Add green onion to decorate.