⬇️⬇️English recipe follows⬇️⬇️ 冬瓜支竹火腩煲 材料： 急凍豬花腩2條（約1磅半） 冬瓜2斤半 炸支竹1包 乾蔥頭4粒 芫荽1棵 薑1舊 蔥1條 處理： 1. 豬花腩，清水解凍。 2. 支竹，清水浸軟。 3. 豬花腩已解凍，預備1鑊水，放它在鑊內，加入粗鹽1湯匙、白酒3湯匙及白醋1湯匙，大火煮滾。 4. 豬花腩已滾出白色泡沫，倒去水分，清水沖洗乾淨，用廚紙索乾。 5. 豬花腩，1開2，在豬皮上塗上少許老抽。 6. 冬瓜，去皮，去籽，切細舊。 7. 乾蔥頭，去皮 8. 芫荽，切碎。 9. 薑，去皮，切片。 10. 蔥，切段。 烹調： 1. 大火在鑊內燒熱油200毫升。 2. 放豬花腩落鑊，皮向下。 3. 豬花腩皮已炸至金黃色，反轉繼續炸。 4. 豬花腩，兩面都已炸至金黃色，夾起，放凍水內，去油分，清水沖洗乾淨。 5. 大火鑊內燒熱油2湯匙。 6. 爆香薑片及蔥段。 7. 加入豬花腩。 8. 加入大滾水高過材料面1吋。 9. 加入調味料： a. 蠔油1湯匙 b. 生抽半湯匙 c. 糖半湯匙 d. 紹興酒1湯匙 冚蓋，大火滾起，轉中慢火，炆30分鐘。 10. 加入冬瓜，及滾水200毫升，冚蓋，炆5分鐘。 11. 加入乾蔥頭及支竹，再加入大滾水100毫升，冚蓋，炆5分鐘。 12. 預備好煲仔。 13. 所有材料，倒入煲仔內，大火滾起。 14. 放上芫荽。 15. 完成，可享用。 Pork belly claypot with beancurd and winter melon Ingredients: Frozen pork belly 2 Nos. (About 1.5 lb) Winter melon 2.5 catty Fried beancurd 1 pack Shallots 4 Nos. Coriander 1 No. Ginger 1 No. Green onion 1 No. Preparation: 1. The belly, defrost in tap water. 2. The beancurd, defrost in tap water until it turns soft. 3. The pork has been defrosted, get ready for a wok of water. Put it in the wok. Add in 1 tbsp of cooking salt, 3 tbsp of white wine and 1 tbsp of white vinegar. Heat up at high flame. 4. White bubbles has been boiled out ftom the pork, pour away water. Rinse thoroughly. Dry with kitchen towels. 5. The belly, divide it into 2 shares. Brush some dark soya sauce on its skin. 6. The winter melon, get it peeled. Remove seeds. Cut in small pieces. 7. The shallots, get them peeled. 8. Coriander, chop well. 9. Ginger, get it peeled and sliced. 10. The green onion, cut in lengths. Steps: 1. Heat up 200ml of oil at high flame in wok. 2. Put pork in the wok, skin faces down. 3. The pork has been deep fried into golden yellow, flip over and continue deep frying. 4. The pork, both sides have been deep fried into golden yellow, pick it up. Put it into cold water to remove oil. Rinse thoroughly. 5. Heat up 2 tbsp of oil at high flame in wok. 6. Fry ginger and green onion well. 7. Add in the pork. 8. Add in boiled-up water just covering up the ingredients for 1". 9. Add seasoning: a. Oyster sauce 1 tbsp b. Light soya sauce 0.5 tbsp c. Sugar 0.5 tbsp d. Shaoxing wine 1 tbsp Cover up the wok. Heat up at high flame. Turn to medium-low flame, braise for 30 minutes. 10. Add in winter melon, and 200ml of boiled-up water. Cover up the wok, braise for 5 minutes. 12. Add in shallots and beancurd, and add in 100ml of boiled-up water. Cover up the wok and braise for 5 minutes. 13. Get teady for a pot. 14. All ingredients, are to be poured into the pot. Heat up at high flame. 15. Put coriander on top. 16. Complete. Serve. Although the temperature is low, but we are still warm, because we are going to have this claypot tonight 冬瓜支竹火腩煲 Pork belly claypot with beancurd and winter melon 🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴
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⬇️⬇️English recipe follows⬇️⬇️
冬瓜支竹火腩煲
材料：
急凍豬花腩2條（約1磅半）
冬瓜2斤半
炸支竹1包
乾蔥頭4粒
芫荽1棵
薑1舊
蔥1條
處理：
1. 豬花腩，清水解凍。
2. 支竹，清水浸軟。
3. 豬花腩已解凍，預備1鑊水，放它在鑊內，加入粗鹽1湯匙、白酒3湯匙及白醋1湯匙，大火煮滾。
4. 豬花腩已滾出白色泡沫，倒去水分，清水沖洗乾淨，用廚紙索乾。
5. 豬花腩，1開2，在豬皮上塗上少許老抽。
6. 冬瓜，去皮，去籽，切細舊。
7. 乾蔥頭，去皮
8. 芫荽，切碎。
9. 薑，去皮，切片。
10. 蔥，切段。
烹調：
1. 大火在鑊內燒熱油200毫升。
2. 放豬花腩落鑊，皮向下。
3. 豬花腩皮已炸至金黃色，反轉繼續炸。
4. 豬花腩，兩面都已炸至金黃色，夾起，放凍水內，去油分，清水沖洗乾淨。
5. 大火鑊內燒熱油2湯匙。
6. 爆香薑片及蔥段。
7. 加入豬花腩。
8. 加入大滾水高過材料面1吋。
9. 加入調味料：
a. 蠔油1湯匙
b. 生抽半湯匙
c. 糖半湯匙
d. 紹興酒1湯匙
冚蓋，大火滾起，轉中慢火，炆30分鐘。
10. 加入冬瓜，及滾水200毫升，冚蓋，炆5分鐘。
11. 加入乾蔥頭及支竹，再加入大滾水100毫升，冚蓋，炆5分鐘。
12. 預備好煲仔。
13. 所有材料，倒入煲仔內，大火滾起。
14. 放上芫荽。
15. 完成，可享用。
Pork belly claypot with beancurd and winter melon
Ingredients:
Frozen pork belly 2 Nos. (About 1.5 lb)
Winter melon 2.5 catty
Fried beancurd 1 pack
Shallots 4 Nos.
Coriander 1 No.
Ginger 1 No.
Green onion 1 No.
Preparation:
1. The belly, defrost in tap water.
2. The beancurd, defrost in tap water until it turns soft.
3. The pork has been defrosted, get ready for a wok of water. Put it in the wok. Add in 1 tbsp of cooking salt, 3 tbsp of white wine and 1 tbsp of white vinegar. Heat up at high flame.
4. White bubbles has been boiled out ftom the pork, pour away water. Rinse thoroughly. Dry with kitchen towels.
5. The belly, divide it into 2 shares. Brush some dark soya sauce on its skin.
6. The winter melon, get it peeled. Remove seeds. Cut in small pieces.
7. The shallots, get them peeled.
8. Coriander, chop well.
9. Ginger, get it peeled and sliced.
10. The green onion, cut in lengths.
Steps:
1. Heat up 200ml of oil at high flame in wok.
2. Put pork in the wok, skin faces down.
3. The pork has been deep fried into golden yellow, flip over and continue deep frying.
4. The pork, both sides have been deep fried into golden yellow, pick it up. Put it into cold water to remove oil. Rinse thoroughly.
5. Heat up 2 tbsp of oil at high flame in wok.
6. Fry ginger and green onion well.
7. Add in the pork.
8. Add in boiled-up water just covering up the ingredients for 1".
9. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 0.5 tbsp
c. Sugar 0.5 tbsp
d. Shaoxing wine 1 tbsp
Cover up the wok. Heat up at high flame. Turn to medium-low flame, braise for 30 minutes.
10. Add in winter melon, and 200ml of boiled-up water. Cover up the wok, braise for 5 minutes.
12. Add in shallots and beancurd, and add in 100ml of boiled-up water. Cover up the wok and braise for 5 minutes.
13. Get teady for a pot.
14. All ingredients, are to be poured into the pot. Heat up at high flame.
15. Put coriander on top.
16. Complete. Serve.
Although the temperature is low, but we are still warm, because we are going to have this claypot tonight
冬瓜支竹火腩煲
Pork belly claypot with beancurd and winter melon
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