Monday, May 13, 2013

咸鱼茄子花腩煲 Claypot Salted Fish Pork Belly Eggplant


一道常在外面吃的菜肴
今天自己弄煮多一些酱汁好下饭
也加入了茄子,味道很好!

材料Ingredients:
五花腩(切小块) 300g pork belly (diced)
茄子(切长条) 1 eggplants (cut into smaller pieces)
咸鱼 1 piece salted fish
大洋葱 1 large sliced onion
香葱切小段 sliced spring onion
辣椒丝及辣椒干少许 some sliced chili & dried chili
八角及丁香花 star anise & clove flower
蒜末 minced garlic

调味料:五香粉,盐,生粉,黑酱油,绍兴酒
五花腩用调味料腌制大约3-4小时
seasoning: five spice, salt,  corn starch, thick soy sauce and shao xin wine
marinate the pork belly with all seasoning for at least 3-4 hours

将茄子咸鱼煎炸取出沥干油份
pan fry the eggplants and set aside
放2大匙油入砂锅爆香洋葱及蒜末
然后加入五花腩翻炒至大约7成熟时
加入辣椒丝,辣椒干翻炒
加入葱段,八角,丁香花及适量的水
再加入适量调味料焖煮大约15-20分钟
再加入炸好的茄子和咸鱼煮至水快收干即可
heat oil in claypot, stir fry in minced garlic & large onion
add in pork belly and stir fry until almost cooked
then add in dried chili, chili and stir fry for another 1 minute
add in sliced spring onion, star anise and clove flower
and some water simmer for about 15-20 minutes
lastly add in fried eggplants simmer until the sauce thicken



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