Braised pork knuckles with peanuts and soybean花生黃豆燜豬手
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- เผยแพร่เมื่อ 4 ต.ค. 2024
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花生黃豆燜豬手
Braised pork knuckles with peanuts and soybean
This braised pork knuckles, only costs $30. It is chewy and is good to skin.😋😋
⬇️⬇️English recipe follows⬇️⬇️
花生黃豆燜豬手
材料：
豬腳2隻（已切件）
黃豆4兩
花生2兩
處理：
1. 黃豆，清水浸2小時。
2. 花生，清水浸30分鐘。
烹調：
1. 大火煲滾一鑊水，加入紹興酒及粗鹽各一湯匙，放豬腳出水，大滾至起泡，倒去水分，逐舊洗乾淨，擎乾水。
2. 白鑊，大火，烘乾豬腳至冒煙，去除腥味，炒勻，加入蒜蓉一湯匙，炒勻，轉慢火。
3. 加入：
a. 南乳一磚（連同南乳汁）
b. 腐乳2磚（連同腐乳汁）
轉慢火，炒勻。
4. 加入調味料：
a. 蠔油一湯匙
b. 生抽半湯匙
c. 陳醋一湯匙
炒勻，加入冰糖2粒、花生及黃豆，轉大火，炒勻。
5. 加入大滾水蓋過豬手面，大火滾起，轉中火，燜40分鐘至收汁，熄火。
6. 加入老抽一茶匙，撈勻。
7. 用筷子試一試豬腳是否已腍身。
8. 冚蓋，大火滾起，熄火，焗15分鐘或以上。
9. 完成，可享用。
Braised pork knuckles with peanuts and soybean
Ingredient:
Pork knuckles 2 Nos (already cut in pieces)
Soybean 4 taels
Peanuts 2 taels
Preparation:
1. Soybean, soak in tap water for 2 hours.
2. Peanuts, soak in tap water for 30 minutes.
Steps:
1. Heat up a wok of water at high flame. Add in 1 tbsp of Shaoxing wine and 1 tbsp of cooking salt. Boil the pork at high flame until bubbles arising. Pour away water. Rinse the pork one by one. Drain.
2. Plain wok, high flame, fry the pork until white smoke arising, to remove unpleasant smells. Fry well. Add in 1 tbsp of garlic sauce, fry well. Turn to low flame.
3. Add in:
a. Beancurd red 1 cube (with the sauce)
b. Fermented bean curd 2 cubes (with the sauce)
Turn to low flame. Fry well.
4. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 0.5 tbsp
c. Mature vinegar 1 tbsp
Fry well. Add in 2 cubes of rock sugar, peanuts and soybean. Turn to high flame, fry well.
5. Add in boiled-up water just covering up the pork. Heat up at high flame. Turn to medium flame and braise for 40 minutes until the sauce becomes thick. Turn off fire.
6. Add in 1 tsp of dark soya sauce, mix well.
7. Use a pair of chopsticks to check if the pork can be pinched through to show it is soft enough.
8. Cover up the wok. Heat up at high flame. Turn off fire. Leave it for 15 minutes or more.
9. Complete. Serve.
![The Wall Song ร้องข้ามกำแพง | EP.213 | กรีน อัษฎาพร | 3 ต.ค. 67 [1/5]](http://i.ytimg.com/vi/3KrlLbCsadI/mqdefault.jpg)
好哥哥🌈早晨🙋♀️花生黃豆炆豬手🍖膠質豐富💯口感爽彈😋好食到不🉐️了呀👍多謝好哥哥分享🌸😋😋😋🤗🤗👍👍👍
irene🧒早晨呀🙏🌻😁係呀真係豐富骨膠原囉👍👍👍😁
😄早晨👍花生黃豆炆豬手，好正噢😊色香味齊😊好夠味😋😋🍽🍻
係有🙏好有咬感呀😋好香👍🐷😁🙏
早晨,師父🙂
便宜材料喺草根
餸菜美味真開心🙂
Kin🤝早晨呀🙏🌻好開心呀😭多謝你呀🤝🤝🙏😘🧒
好哥哥早晨啦🌹😃花生炆豬手爽滑又有骨膠原好滋味呀👍🐖🍳🧆😃我最愛食肥豬手㗎👍🧆🐖🥦😃發達仔早晨啦👍👍🦊🦊🧆🥩🐖🥦🍳😃😃🙋♀️
Yvonne好友早晨啦🌺🌸🌈🌈😃😃
Irene好友早晨啦💐🪻🌈🌈😃😃
Ns早晨🌈🤗🌸🌺
Yvonne早晨🌈😊🌸🌺
@@nsng4639早晨，NS。😁😁
🐷✋豬手(系列)播放清單
th-cam.com/play/PLkU_SdeTtB_RQZwzseInK9ZvhAGVSKxYF.html
🌈這系列全部影片都已有中英文翻譯
🔥🔥🔥我有2700多條片🎬大家入呢個網址 😁全部可以睇曬🙏
goo.gl/cuyAZa hip🔥🔥🔥
🔥🔥I have more than 2700 movies🎬Everyone enters this URL 😁All can be viewed 🙏
goo.gl/cuyAZa hip🔥🔥
🙏如果覺得呢條片好睇😁
請幫我分享給一個朋🙏
多謝你支持 👈🙏🤝💖😊
猪手爽滑，花生香.....简单又好吃，谢谢🙏啊好🙏🙏🙏👍👍👍
hello呀👋henry🧒🙏❤️
花生黃豆燜豬手～超正呀～多謝分享～
baby🧒好好食㗎🙁😋👍😁💗
现时的人好怕肥膩的。但我最喜爱。冇肥野食人都会干D的。今晚照跟。
呢個認真好食㗎🐷👍😋😋😋😁
早晨好哥加油支持你👏👏👏👍👍👍
多謝🙏😁老友記🧒🤝
早晨，呀好，大家好，呀好，燜豬腳，用呢個方法燜，好味道呀。😋😋
早晨呀🙏yvonne🧒
師傅午安你好,花生黄豆炆豬手,蒜蓉南乳腐乳加埋其他調味料做,肉含有骨膠原,好香好味道,今晚整呢食先!!🐷😋😋😋😋😋👍
tracy🧒你好呀🙏😁好正㗎😋👍
炆豬手👍👍👍👍好犀利
囡囡🙋🏻♂️你一樣做到㗎🤝好食到你唔信👍😋😍🙏🏻
師傅早晨⋯嘩好多骨膠原😅好正啊😋
係呀🙏我冇買骨膠原丸㗎🤭
早晨😊今晚都食呢個先❤
Kitty🧒早晨呀🙏🌻😁包你話正👍👍😋
花生黃豆燜豬手
Braised pork knuckles with peanuts and soybean
🎉🎉🎉🎉🎉讚讚早晨好師傅
sure🧒早晨🙏😁🌻
我用的是電磁爐，我要怎麼樣的去調控溫度的呢？😢
電磁爐比較危險🫨因為熱力很強👍很容易燒燶底🫨
充滿骨膠原👈🥳正呀🤤👍🏻🙏💞
Didi🙋🏻♂️好有口感👍😋膠質豐富💪全部入晒味💯💯🥰🙏🏻
@@VeryGood_VeryGood 辛苦曬你
.1@@didicheung5355
您好！好哥！請讓我知道；你個瓜刨在哪兒購買？謝謝
Yvette您好🙋🏻♂️好耐之前喺惠康買㗎😍唔好客氣😉❤️👍😋🙏🏻
早晨好哥大家好，大大㷛，經濟抵食👍👍
早晨早晨🙏😁又好食😋又抵食👍😁😋
阿好早晨😃😃😃
早晨呀🙏🌻Melissa🧒
黃豆想快点樣少时間？
浸透啲👈🙏😁
This braised pork knuckles, only costs $30. It is chewy and is good to skin.😋😋
👍👍👍🙏🙏🙏
Thank you very much 😁🙏💗💗
咁平，邊度有得買呀？
乙明邨街市呀🙏😁👍👍
15蚊隻豬腳仔？😂澳門豬肉檔-買15蚊豬肉都唔想賣比你，豬腳要秤重賣，仲要預定先有陰公😅
冇辦法啦😭澳門經濟咁好👍👍😁
👏👏👏👍👍👍🙏🙏🙏
Fong🧒🙏❤️😁
morning 🐱🐱👫🌻🌻
morning呀🙏😁🌻
咁平 豬腳仔
我哋呢邊街市👈有好多當豬肉😁😁🤭
⬇️⬇️English recipe follows⬇️⬇️
花生黃豆燜豬手
材料：
豬腳2隻（已切件）
黃豆4兩
花生2兩
處理：
1. 黃豆，清水浸2小時。
2. 花生，清水浸30分鐘。
烹調：
1. 大火煲滾一鑊水，加入紹興酒及粗鹽各一湯匙，放豬腳出水，大滾至起泡，倒去水分，逐舊洗乾淨，擎乾水。
2. 白鑊，大火，烘乾豬腳至冒煙，去除腥味，炒勻，加入蒜蓉一湯匙，炒勻，轉慢火。
3. 加入：
a. 南乳一磚（連同南乳汁）
b. 腐乳2磚（連同腐乳汁）
轉慢火，炒勻。
4. 加入調味料：
a. 蠔油一湯匙
b. 生抽半湯匙
c. 陳醋一湯匙
炒勻，加入冰糖2粒、花生及黃豆，轉大火，炒勻。
5. 加入大滾水蓋過豬手面，大火滾起，轉中火，燜40分鐘至收汁，熄火。
6. 加入老抽一茶匙，撈勻。
7. 用筷子試一試豬腳是否已腍身。
8. 冚蓋，大火滾起，熄火，焗15分鐘或以上。
9. 完成，可享用。
Braised pork knuckles with peanuts and soybean
Ingredient:
Pork knuckles 2 Nos (already cut in pieces)
Soybean 4 taels
Peanuts 2 taels
Preparation:
1. Soybean, soak in tap water for 2 hours.
2. Peanuts, soak in tap water for 30 minutes.
Steps:
1. Heat up a wok of water at high flame. Add in 1 tbsp of Shaoxing wine and 1 tbsp of cooking salt. Boil the pork at high flame until bubbles arising. Pour away water. Rinse the pork one by one. Drain.
2. Plain wok, high flame, fry the pork until white smoke arising, to remove unpleasant smells. Fry well. Add in 1 tbsp of garlic sauce, fry well. Turn to low flame.
3. Add in:
a. Beancurd red 1 cube (with the sauce)
b. Fermented bean curd 2 cubes (with the sauce)
Turn to low flame. Fry well.
4. Add seasoning:
a. Oyster sauce 1 tbsp
b. Light soya sauce 0.5 tbsp
c. Mature vinegar 1 tbsp
Fry well. Add in 2 cubes of rock sugar, peanuts and soybean. Turn to high flame, fry well.
5. Add in boiled-up water just covering up the pork. Heat up at high flame. Turn to medium flame and braise for 40 minutes until the sauce becomes thick. Turn off fire.
6. Add in 1 tsp of dark soya sauce, mix well.
7. Use a pair of chopsticks to check if the pork can be pinched through to show it is soft enough.
8. Cover up the wok. Heat up at high flame. Turn off fire. Leave it for 15 minutes or more.
9. Complete. Serve.
好哥豬手最正係啲皮呀👍彈牙爽口飲杯啤酒一流🤭平靚正🤭👍
爽口彈下又淋滑😋👍👍😁