咸鱼花腩煲 SALTED FISH AND PORK BELLY IN CLAY POT
食家食譜 FOOD CRITIC RECIPE - 马来西亞美食 MALAYSIA FOOD 咸鱼花腩煲 SALTED FISH AND PORK BELLY IN CLAY POT
中/英版 English Version
每间餐厅，都有一两道招牌菜替老板赚大钱，称之明星菜。
咸鱼花腩煲
花肉 ：300克（先进冰箱，直到有点雪花硬度，才能切出透明薄片，也较易熟）
梅香咸鱼：50克（切粒）
食油 ：两汤匙（炒），半汤匙（热沙锅）
辣椒干 ：6条（对半切）
姜 ： 12片
洋葱 ：一粒（切片）
青葱 ：三颗（切两寸长，尾端不要）
调味
生抽 ：半汤匙
黑酱油：半汤匙
白糖 ：一小茶匙
蚝油 ：一小茶匙
绍兴酒：一大汤匙
麻油 ：半汤匙
胡椒粉：一茶匙
煮法：
1. 先烧热两汤匙食油，转小火将咸鱼和辣椒干，煎至表面微黄带香，取出。
2.剩下的油炒姜片和洋葱也捞起。
3.下花肉，小火略搁镬边待出油，再炒三分钟，加入所有调味兜兜（除绍兴酒）。用叉子能插入肉，就可铲上。
4.用沙煲，添加半汤匙食油。煲热后，将花肉倒入，随后是绍兴酒，加盖，焗一分钟，才下青葱段、辣椒干、咸鱼、洋葱，搅一搅。
***此道大排档咸鱼花腩煲，很少有人会抗拒它。
尤其这家在柔佛北干那那，靠大路警局旁的祥和小食。几乎来的人都会点它。现在就公开他的招牌菜食谱，看跟你在家煮的，是否同样？
英文版 （English Edition）
SALTED FISH AND PORK BELLY IN CLAY POT
PORK BELLY：300g (chill in the refrigerator until slightly firm and cut into thin slices )
SALTED FISH： 50g
COOKING OIL : 2 1/2 spoon
DRIED CHILI : 6 (diced)
GINGER ： 12 slices
UNION ： 1 (cut into small )
SPRING UNION : 3 stalks (cut into 2 cm length)
SEASONING:
LIGHT SOYA SAUCE : ½ spoon
DARK SOYA SAUCE : ½ spoon
SUGAR : 1 teaspoon
OYSTER SAUCE : 1 teaspoon
SHAO XIN WINE : 1 spoon
SESAME OIL : ½ spoon
PEPPER : ½ teaspoon
METHOD：
1. Heat up two spoon cooking oil, sauté salted fish and dried chili at low heat until fragrant. Remove it.
2. Remaining oil add in ginger, union, stir well and remove it.
3.Put in Pork belly , turn to low heat, fried about 5 minutes until the oil diffuse out from the meat. Add all the seasoning , except Shao xin wine , stir about one minutes . Use fork to prick the meat, if go through , then can remove from the pot.
4. Heat up a clay pot, add in half spoon cooking oil, put in pork belly , then pour the Shao Xin wine, and cover the lid. Simmer for another one minutes until fragrant. Add in spring union, dry chili, union and salted fish . Mix well. Served immediately.
*** The dish specially from PEKAN NANAS JOHOR XIANG HO RESTORAN , facing main road and beside police station. His customer definitely will order this dishes. Now , we disclose this secret recipe.
每间餐厅，都有一两道招牌菜替老板赚大钱，称之明星菜。
咸鱼花腩煲
花肉 ：300克（先进冰箱，直到有点雪花硬度，才能切出透明薄片，也较易熟）
梅香咸鱼：50克（切粒）
食油 ：两汤匙（炒），半汤匙（热沙锅）
辣椒干 ：6条（对半切）
姜 ： 12片
洋葱 ：一粒（切片）
青葱 ：三颗（切两寸长，尾端不要）
调味
生抽 ：半汤匙
黑酱油：半汤匙
白糖 ：一小茶匙
蚝油 ：一小茶匙
绍兴酒：一大汤匙
麻油 ：半汤匙
胡椒粉：一茶匙
煮法：
1. 先烧热两汤匙食油，转小火将咸鱼和辣椒干，煎至表面微黄带香，取出。
2.剩下的油炒姜片和洋葱也捞起。
3.下花肉，小火略搁镬边待出油，再炒三分钟，加入所有调味兜兜（除绍兴酒）。用叉子能插入肉，就可铲上。
4.用沙煲，添加半汤匙食油。煲热后，将花肉倒入，随后是绍兴酒，加盖，焗一分钟，才下青葱段、辣椒干、咸鱼、洋葱，搅一搅。
***此道大排档咸鱼花腩煲，很少有人会抗拒它。
尤其这家在柔佛北干那那，靠大路警局旁的祥和小食。几乎来的人都会点它。现在就公开他的招牌菜食谱，看跟你在家煮的，是否同样？
英文版 （English Edition）
SALTED FISH AND PORK BELLY IN CLAY POT
PORK BELLY：300g (chill in the refrigerator until slightly firm and cut into thin slices )
SALTED FISH： 50g
COOKING OIL : 2 1/2 spoon
DRIED CHILI : 6 (diced)
GINGER ： 12 slices
UNION ： 1 (cut into small )
SPRING UNION : 3 stalks (cut into 2 cm length)
SEASONING:
LIGHT SOYA SAUCE : ½ spoon
DARK SOYA SAUCE : ½ spoon
SUGAR : 1 teaspoon
OYSTER SAUCE : 1 teaspoon
SHAO XIN WINE : 1 spoon
SESAME OIL : ½ spoon
PEPPER : ½ teaspoon
METHOD：
1. Heat up two spoon cooking oil, sauté salted fish and dried chili at low heat until fragrant. Remove it.
2. Remaining oil add in ginger, union, stir well and remove it.
3.Put in Pork belly , turn to low heat, fried about 5 minutes until the oil diffuse out from the meat. Add all the seasoning , except Shao xin wine , stir about one minutes . Use fork to prick the meat, if go through , then can remove from the pot.
4. Heat up a clay pot, add in half spoon cooking oil, put in pork belly , then pour the Shao Xin wine, and cover the lid. Simmer for another one minutes until fragrant. Add in spring union, dry chili, union and salted fish . Mix well. Served immediately.
*** The dish specially from PEKAN NANAS JOHOR XIANG HO RESTORAN , facing main road and beside police station. His customer definitely will order this dishes. Now , we disclose this secret recipe.
