⬇️⬇️English recipe follows⬇️⬇️ 豬紅豬皮蘿蔔魚蛋煲 材料： 豬紅4兩 豬皮4兩 白蘿蔔1斤 炸魚蛋1包 蒜蓉 處理： 1. 大火煲滾1鑊水，放豬皮出水，加入米酒2湯匙及粗鹽1大湯匙，烚至軟身。 2. 另一邊，豬紅放煲內，加入清水1升，大火煲滾，加入米酒2湯匙及粗鹽1湯匙。 3. 白蘿蔔，切兩端，滾刀切。 4. 大火在煲仔內煲滾清水半升，加入粗鹽1湯匙，放白蘿蔔，熄火浸至透明。 5. 豬紅已滾至起泡，擎乾水，浸冰水令其爽脆。 6. 豬皮已烚好，夾起，清水浸洗幾次。 7. 豬皮，切一塊塊。 8. 預備好煲仔。 烹調： 1. 大火在鑊內燒熱油2湯匙。 2. 放豬皮爆香。 3. 轉慢火，加入調味料： a. 蒜蓉1茶匙 b. 柱侯醬半茶匙 c. 蠔油1湯匙 d. 老抽1茶匙 e. 糖1湯匙 f. 豆瓣醬1茶匙 轉大火，炒勻，加入大滾水蓋調過豬皮面，冚蓋，大火滾起，轉中火，炆10分鐘。 4. 撈起白蘿蔔，放魚蛋入煲仔內，浸10秒，撈起。 5. 豬紅，擎乾水。 6. 豬皮已炆至軟身，加入白蘿蔔，酌量加入大滾水，加入魚蛋及豬紅，冚蓋，炆5分鐘。 7. 白蘿蔔及豬皮，放入煲仔內。 8. 預備生粉芡。 9. 加入適量生粉芡在豬紅及魚蛋內，大火滾起。 10. 豬紅及魚蛋，倒內煲仔內。 11. 完成，可享用。 Radish and fishball claypot with pigs' blood and pigs' skin Ingredients: Pigs' blood 4 taels Pigs' skin 4 taels White radish 1 catty Fried fishballs 1 pack Garlic sauce Preparation: 1. Heat up a wok of water at high flame. Boil the pig's skin. Add in 2 tbsp of rice wine and 1 big tbsp of cooking salt. Boil it until it turns soft. 2. On the other side, put pigs' blood in a pot. Add in 1L of water. Heat up at high flame. Add in 2 tbsp of rice wine and 1 tbsp of cooking salt. 3. The radish, get it peeled. Cut both ends. Cut into pieces. 4. Heat up 0.5L of water at high flame in a claypot. Add in 1 tbsp of cooking salt. Put radish in it. Turn off fire and soak it until it is transparent. 5. Pigs' blood has been boiled up with bubbles arising, get it drained. Soak in iced water to make it crispy. 6. Pigs' skin has been boiled well, pick it up. Soak and rinse several times. 7. Pigs' skin, cut in pieces. 8. Get ready for a claypot. Steps: 1. Heat up 2 tbsp of oil at high flame in wok. 2. Put pigs' skin and fry well. 3. Turn to low flame, add seasoning: a. Garlic sauce 1 tsp b. Chu hou sauce 0.5 tsp c. Oyster sauce 1 tbsp d. Dark soya sauce 1 tsp e. Sugar 1 tbsp f. Chili bean sauce 1 tsp Turn to high flame, fry well. Add in boiled-up water just covering up the ingredients. Cover up the wok. Heat up at high flame. Turn to medium flame. Braise for 10 minutes. 4. Pick up the radish. Put fish balls into the pot. Soak for 10 seconds. Pick them up. 5. Pigs' blood, get it drained. 6. Pigs' skin has been softly braised, add in the radish. Add in appropriate amount of water. Add in fishballs and pigs' blood. Cover up the wok. Braise for 5 minutes. 7. The radish and pigs' skin, put into the claypot. 8. Prepare tapioca sauce. 9. Add in appropriate amount of tapioca sauce into the pigs' blood and fishballs. Heat up at high flame. 10. Pigs' blood and fishballs, are to be poured into the claypot. 11. Complete. Serve.
豬紅豬皮蘿蔔魚蛋煲
Radish and fishball claypot with pigs' blood and pigs' skin
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⬇️⬇️English recipe follows⬇️⬇️
豬紅豬皮蘿蔔魚蛋煲
材料：
豬紅4兩
豬皮4兩
白蘿蔔1斤
炸魚蛋1包
蒜蓉
處理：
1. 大火煲滾1鑊水，放豬皮出水，加入米酒2湯匙及粗鹽1大湯匙，烚至軟身。
2. 另一邊，豬紅放煲內，加入清水1升，大火煲滾，加入米酒2湯匙及粗鹽1湯匙。
3. 白蘿蔔，切兩端，滾刀切。
4. 大火在煲仔內煲滾清水半升，加入粗鹽1湯匙，放白蘿蔔，熄火浸至透明。
5. 豬紅已滾至起泡，擎乾水，浸冰水令其爽脆。
6. 豬皮已烚好，夾起，清水浸洗幾次。
7. 豬皮，切一塊塊。
8. 預備好煲仔。
烹調：
1. 大火在鑊內燒熱油2湯匙。
2. 放豬皮爆香。
3. 轉慢火，加入調味料：
a. 蒜蓉1茶匙
b. 柱侯醬半茶匙
c. 蠔油1湯匙
d. 老抽1茶匙
e. 糖1湯匙
f. 豆瓣醬1茶匙
轉大火，炒勻，加入大滾水蓋調過豬皮面，冚蓋，大火滾起，轉中火，炆10分鐘。
4. 撈起白蘿蔔，放魚蛋入煲仔內，浸10秒，撈起。
5. 豬紅，擎乾水。
6. 豬皮已炆至軟身，加入白蘿蔔，酌量加入大滾水，加入魚蛋及豬紅，冚蓋，炆5分鐘。
7. 白蘿蔔及豬皮，放入煲仔內。
8. 預備生粉芡。
9. 加入適量生粉芡在豬紅及魚蛋內，大火滾起。
10. 豬紅及魚蛋，倒內煲仔內。
11. 完成，可享用。
Radish and fishball claypot with pigs' blood and pigs' skin
Ingredients:
Pigs' blood 4 taels
Pigs' skin 4 taels
White radish 1 catty
Fried fishballs 1 pack
Garlic sauce
Preparation:
1. Heat up a wok of water at high flame. Boil the pig's skin. Add in 2 tbsp of rice wine and 1 big tbsp of cooking salt. Boil it until it turns soft.
2. On the other side, put pigs' blood in a pot. Add in 1L of water. Heat up at high flame. Add in 2 tbsp of rice wine and 1 tbsp of cooking salt.
3. The radish, get it peeled. Cut both ends. Cut into pieces.
4. Heat up 0.5L of water at high flame in a claypot. Add in 1 tbsp of cooking salt. Put radish in it. Turn off fire and soak it until it is transparent.
5. Pigs' blood has been boiled up with bubbles arising, get it drained. Soak in iced water to make it crispy.
6. Pigs' skin has been boiled well, pick it up. Soak and rinse several times.
7. Pigs' skin, cut in pieces.
8. Get ready for a claypot.
Steps:
1. Heat up 2 tbsp of oil at high flame in wok.
2. Put pigs' skin and fry well.
3. Turn to low flame, add seasoning:
a. Garlic sauce 1 tsp
b. Chu hou sauce 0.5 tsp
c. Oyster sauce 1 tbsp
d. Dark soya sauce 1 tsp
e. Sugar 1 tbsp
f. Chili bean sauce 1 tsp
Turn to high flame, fry well. Add in boiled-up water just covering up the ingredients. Cover up the wok. Heat up at high flame. Turn to medium flame. Braise for 10 minutes.
4. Pick up the radish. Put fish balls into the pot. Soak for 10 seconds. Pick them up.
5. Pigs' blood, get it drained.
6. Pigs' skin has been softly braised, add in the radish. Add in appropriate amount of water. Add in fishballs and pigs' blood. Cover up the wok. Braise for 5 minutes.
7. The radish and pigs' skin, put into the claypot.
8. Prepare tapioca sauce.
9. Add in appropriate amount of tapioca sauce into the pigs' blood and fishballs. Heat up at high flame.
10. Pigs' blood and fishballs, are to be poured into the claypot.
11. Complete. Serve.
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攞埋張凳仔去阿好屋企黐餐🥰🥰🥎🥎🎾🎾
攞埋牙刷🦷朗口盅🥃過嚟🤭💗🙏
@@VeryGood_VeryGood 阿媽話佢哋嗰啲年代真係攞埋碗，攞埋櫈仔去隔離屋食飯㗎👌🥎🥎🎾🎾
早晨好師傅各位早, 豬紅豬皮魚旦蘿蔔煲, 正呀👍上次跟你做豬皮好成功, 今次跟你做呢个煲, 材料豐富, 一家大細拍爛手掌, 老人小孩都開心😋😍平時少食, 特別受歡迎👏💯
lulu🧒早晨呀🙏🌤️我好開心呀😭💗😁多謝曬🙏記得煮多幾碗湯麵呀🍜🍜🍜😋👍
@@VeryGood_VeryGood 以前唔識煮, 去車仔麵檔買煮熟的回來吃🤤現在自己煮, 實在太好, 多謝好師傅👏👏👏
鴨紅都是一樣做法嗎
@@70superdragon 其實都係一樣, 豬紅並不容易買到, 街市買到多數係鴨或者雞紅
天氣重係好熱🥵
係囉🙏😁天氣真係古靈精怪
請問豬皮出水要幾多分鐘，唔該
幾分鐘⏰就軟化👈就可以沖凍水洗乾淨㗎喇🙏😁
電子煱邊到邊，睇淘寶唔見有
呢條片嘅留言👈就有淘寶連結㗎啦th-cam.com/video/r3tT9N2tSMU/w-d-xo.html
好師父你好，請問如果唔用豬皮改用沙爆魚肚會否唔啱味？
味道冇乜分別 👋兩款都可以👍😋
@VeryGood_VeryGood 收到🙏🙏
好想加對筷子~~！上呀！😂
Peddy🙋🏻♂️歡迎歡迎😍筷子🥢🥢一齊食最開心🍡👍😋😁🙏🏻🏆
師傅、醉雞點做？
你睇下th-cam.com/video/UwxGh8dufR8/w-d-xo.htmlsi=kGn8T9ld8e27aHRd🙏☺️
我落海鮮醬呀？
荳辦醬，不合了！
都好喎👍👍👍😁
師父，你啲豬皮用水浸淋先煮。
Ling🧒早晨呀🙏🌤️知道知道🙏😁我下次就試下浸咗水先煮👍👍🙏😁
師傅早晨，我想要$99爐的資料🙏
好正
Vincent🙋🏻♂️自己整🤗包你話正👍😋🤝😁多謝晒🙏🏻