芋頭扣肉
Hard
軟腍腍嘅五花腩配上芋頭，用濃郁嘅醬汁蒸透，係一道家常經典餸。
家庭式芋头扣肉 RECIPE OF TARO WITH THE BRAISED PORK
影片來源:住家男人爱下厨 Good Taste
Cooking Steps
11
STEP 1 OF 11
汆水五花腩
USES
豬腩肉, blanch then fry (1300 克)
YouTube住家男人爱下厨 Good Taste
Open on YouTube ↗將五花腩放入熱水煲度，中火汆水約10分鐘。
STEP 3 OF 11
醃五花腩
USES
白胡椒粉, (for marinade) rub on skin (1 茶匙)·生抽, (for marinade) rub on skin (2 湯匙)
YouTube住家男人爱下厨 Good Taste
Open on YouTube ↗將胡椒粉同豉油均勻搽喺豬皮上，醃最少一個鐘。
STEP 4 OF 11
炸芋頭
USES
芋頭, peeled, sliced (800 克)
YouTube住家男人爱下厨 Good Taste
Open on YouTube ↗芋頭切片落熱油炸至金黃，撈起後放喺廚房紙上瀝乾油份。
STEP 8 OF 11
爆香料頭
USES
蒜頭, finely minced (7 粒)·蔥頭, finely minced (15 粒)·食油, for sautéing (4 湯匙)
YouTube住家男人爱下厨 Good Taste
Open on YouTube ↗燒熱油，將蒜蓉同乾葱頭炒香。
STEP 9 OF 11
落醬汁
USES
南乳, mashed smooth (1 粒)·五香粉 (0.5 茶匙)·白糖 (2 湯匙)·蠔油 (2 湯匙)·老抽 (0.5 湯匙)·雞粉 (1 茶匙)·水 (300 毫升)·白胡椒粉, (for sauce) (0.5 茶匙)·生抽, (for sauce) (2 湯匙)
YouTube住家男人爱下厨 Good Taste
Open on YouTube ↗將預先調好嘅醬汁倒入鑊中，煮滾。
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