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广东的鱼香红烧肉 配料:猪五花肉1方块(约重500克),霉香咸鱼50克,油炸蒜子25克,姜片15克,精盐、料酒、生抽王、老抽王、白糖、味精、香油、胡椒粉、麦芽糖水、炸油、水淀粉各适量。 制法:1.五花肉刮洗干净,煮熟,取出,外抹麦芽糖水,投入七成热油锅中,炸至皮硬色红,捞入清水肉泡软,在肉面上横竖各切3刀(刀深至皮),皮朝下放入扣碗里。咸鱼切成4块,摆在五花肉的四边,油炸蒜子、姜片也摆在五花肉的四边,加入精盐、料酒、生抽王、老抽王、白糖、味精、香油、胡椒粉,上笼蒸3小时,待其软烂,出笼,反扣盘中。2.炒锅上火,滗入原汁,用水淀粉勾芡,浇在五花肉上,淋入香油即可。
Ingredients: pork pork belly 1 square (weighing about 500 grams), 50 grams of moldy salted fish, fried garlic 25 grams, ginger 15 grams, salt, cooking wine, soy sauce, soy sauce, White sugar, MSG, sesame oil, pepper, maltose water, fried oil, water, starch, the right amount. System of law: 1. pork stalks clean, cooked, remove the outside wipe maltose water, into the Qicheng hot oil pan, deep-fried skin hard reddish, fishing in clear water, soaked in soft meat on the meat, Knife (knife deep into the skin), skin down into the buckle bowl. Salted fish cut into four, placed in four sides of the pork, fried garlic, ginger is also placed in the four sides of pork, add salt, cooking wine, soy sauce, soy sauce, sugar, MSG, sesame oil, pepper, on Steamed cage for 3 hours, to be soft rotten, out, back to the plate. 2 wok lit, Decanter into the juice, water, starch thicken, poured on the pork, poured into the sesame oil can be.