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前腿肉

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前腿肉 猪肉部位



Picnic shoulder, or pork shoulder, is a cut of pork that comes, as you might expect, from the shoulder area of the pig. Since the ''shoulder'' of a pig is a leg and pigs walk on all four legs, the picnic shoulder is a cut with muscles that get a lot of work.
Braised Pork Knuckle With Chinese Black Vinegar
(红烧猪肘配中国黑醋)



材料:
1 kg pork knuckle meat  and 1 knuckle, cut into 4 pieces  (or use 4 knuckles cut into 4 pieces each), 3 bulbs of garlic, separated, 12 dried chilies, soaked and seeded, 1/2 cup of Chinkiang black vinegar, 1/2 cup of light soy, 1/4 cup of Chinese dark caramel sauce, 3/4 cup of rock sugar, 3 tbs of cooking oil, water or stock
1公斤猪肘肉和1肘肉切成4块(或使用4肘肉切成4个),3个大蒜鳞茎,分开,12个干辣椒,浸泡并播种,1/2杯清江黑醋,1/2杯淡大豆,1/4杯中国深色焦糖酱,3/4杯冰糖,3汤匙食用油,水或存货
HOW TO COOK

01
In a heavy bottom pot, saute garlic and dried chilies til lightly brown
在厚底锅中,将大蒜和干辣椒炒至浅褐色

02
Add in pork pieces and fry for 5 minutes, seasoning can be added by this stage.
加入猪肉片,炸5分钟,在这个阶段可以加入调味料。

03
Add enough water to cover the pork pieces and simmer for 3 hours.
加入足够的水以覆盖猪肉片,并炖3小时。

04
After 3 hours, the meat should be very tender, the sauce thick and sticky. Remove the layer of fat from the sauce if you wish.
3小时后,肉应非常嫩,酱汁浓稠且粘稠。如果需要,请从酱汁中去除脂肪层。
 
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