比目鱼干焖猪脚 STEWED TROTTER WITH FLATFISH
STEWED TROTTER WITH FLATFISH
Ingredients:
Trotter: 1 (cut into piece)
Flatfish: 1
Ginger: 1 piece
Cooking oil: 2 spoon
Water：2 glasses
Seasoning:
Soy sauce: 2 spoon
Dark soy sauce : 1 spoon
Shao xin Wine: 2 spoon
Gula Melaka: 4 cube
Salt: 1 teaspoon
Method:
1.Blanch trotter in boiling water, put into refrigerator about half day.
2.Saute the flatfish with low heat, turn to another side , sauté for 5 minutes. Remove the flesh from bone , bone retained.
3. Fish bone wrap with cloth, add 2 cup of water and boil out, filter and retain it.
4.Heat two spoon oil to cook the ginger until fragrant, add trotter inside and flatfish meat, stir fry, put fish bone soup until covered the surface. Bring to boil, pour seasoning, covered and turn to middle low heat cook about 1 hour. You can also use pork belly to replace trotter in this recipe.
（All Rights Reserved by Food Critic Malaysia Jacky Liew ）
食家菜谱 FOOD CRITIC RECIPE -马来西亞美食 MALAYSIA FOOD 比目鱼干焖猪脚 STEWED TROTTER WITH FLATFISH
比目鱼干焖猪脚
猪前腿：1只（斩块或斩大块，较有咬头）
比目鱼干：1条
生姜：1块（拍扁）
植物油：2汤匙
清水 ：两玻璃杯
调味
酱油：2汤匙
黑酱油：1 汤匙
绍兴酒：2汤匙
椰糖：4小块或换成糖一汤匙
盐：1茶匙
做法：
1.猪前腿用滚水烫过，入冰橱冷冻半天。
2.比目鱼干先用镬小火烤香，再翻另一面烘约五分钟。取肉，骨头留用。
3.鱼骨用布袋包着，加两杯清水煮至出味滤出。
4.用两汤匙油爆香姜块，将抹干的猪手放进，加比目鱼肉，稍炒，倒下鱼骨汤添水盖面。滚后，放调味，加盖转至中小火煮一小时猪脚软熟。材料也可换三层肉，同样煮法。汁捞白饭一流。
（大马美食家食公子食谱版权所有）
猪前腿：1只（斩块或斩大块，较有咬头）
比目鱼干：1条
生姜：1块（拍扁）
植物油：2汤匙
清水 ：两玻璃杯
调味
酱油：2汤匙
黑酱油：1 汤匙
绍兴酒：2汤匙
椰糖：4小块或换成糖一汤匙
盐：1茶匙
做法：
1.猪前腿用滚水烫过，入冰橱冷冻半天。
2.比目鱼干先用镬小火烤香，再翻另一面烘约五分钟。取肉，骨头留用。
3.鱼骨用布袋包着，加两杯清水煮至出味滤出。
4.用两汤匙油爆香姜块，将抹干的猪手放进，加比目鱼肉，稍炒，倒下鱼骨汤添水盖面。滚后，放调味，加盖转至中小火煮一小时猪脚软熟。材料也可换三层肉，同样煮法。汁捞白饭一流。
（大马美食家食公子食谱版权所有）
STEWED TROTTER WITH FLATFISH
Ingredients:
Trotter: 1 (cut into piece)
Flatfish: 1
Ginger: 1 piece
Cooking oil: 2 spoon
Water：2 glasses
Seasoning:
Soy sauce: 2 spoon
Dark soy sauce : 1 spoon
Shao xin Wine: 2 spoon
Gula Melaka: 4 cube
Salt: 1 teaspoon
Method:
1.Blanch trotter in boiling water, put into refrigerator about half day.
2.Saute the flatfish with low heat, turn to another side , sauté for 5 minutes. Remove the flesh from bone , bone retained.
3. Fish bone wrap with cloth, add 2 cup of water and boil out, filter and retain it.
4.Heat two spoon oil to cook the ginger until fragrant, add trotter inside and flatfish meat, stir fry, put fish bone soup until covered the surface. Bring to boil, pour seasoning, covered and turn to middle low heat cook about 1 hour. You can also use pork belly to replace trotter in this recipe.
（All Rights Reserved by Food Critic Malaysia Jacky Liew ）
