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豬手/豬腳

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豬手/豬腳 猪肉部位



The leg, or fresh ham, contains large muscles with a relatively small amount of fat and connective tissue. Legs, when used fresh, are usually cut bone-in for roasting, or leg steaks can be cut from the bone.
腿或新鲜火腿含有大量的肌肉,脂肪和结缔组织相对较少。新鲜使用时,通常将腿切入骨中进行烧烤,或者可以从骨头上切下牛排。
Braised Pork Leg
(紅燒元蹄)



材料:
 ½ leg of pork (about 7-10 pounds), 3 stalks of green onions, 1 ½ inch of ginger, 3 star anise, 1 bulb of garlic, 1 cup soy sauce, ½ cup shaoxing rice wine, ¼ cup sugar, 2 tbsp mirin (optional)
½腿猪肉(约7-10磅),3根葱,1½英寸姜,3八角茴香,1大蒜鳞茎,1杯酱油,½杯绍兴黄酒,¼杯糖,2汤匙米林(可选),
HOW TO COOK

01
Rub pork leg with some soy sauce to help browning process
用一些酱油擦猪肉腿以帮助褐变

02
brown pork leg on all sides in a frying pan (2-3 minutes each side)
在煎锅中各侧放入棕色猪腿(每侧2-3分钟)

03
stir fry ginger, garlic, and green onions until fragrant (2-3 minutes)
将生姜,大蒜和葱炒至香(2-3分钟)

04
add soy sauce, rice wine, sugar, mirin, and star anise
加入酱油,米酒,糖,米林和八角茴香


05
add pork leg and braise for 2 hours in a pot (or 30 minutes on high with pressure cooker)
在锅中加入猪腿肉炖2小时(或在高压锅上炖30分钟)

06
remove the pork and reduce down the sauce about 50%
after pork has cooled, slice and pour sauce on pork
garnish with cilantro or chopped green onions
取出猪肉并减少酱汁约50%
猪肉冷却后,切成薄片,倒入酱汁
用香菜或切碎的洋葱装饰
 
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