爽脆嘅蓮藕片配上油香十足嘅臘肉,！加上辣椒乾?同炒，份外惹味?呢！
天氣凍凍地食真係好啱呢?！
唔食肉嘅朋友?，唔落臘肉都就咁炒蓮藕片都好好食 ，因為落咗 #豆辦醬，又係 #白飯小偷 嘅 #快炒中式菜
剛發現，這個情景，很新年又有紅卜卜嘅辣椒乾，做 #賀年菜 也不錯呢！
食譜示範:： https://fb.watch/awIIRuhY35/
材料 | Ingredients：
臘肉 （Chinese Preserved Pork Bell）50 g
蓮藕 (Lotus Root) 1-2 節 （300g）
蒜頭 (Garlic) 2 cloves (切片）
薑 (Ginger) 2 slices
辣椒乾 (Dried Red Chili) 6 -8 條
豆瓣醬 (Chili Bean Sauce)2 tsp
蔥段( Green Onion) 適量
調味料：
鹽 (Salt )1/2 tsp
糖 (Sugar )1 tsp
紹興酒 (Shaoxing Wine) 1 tbsp
豉油 (Soy Sauce) 1 tsp
做法:
- 臘肉用熱水洗淨後蒸15分鐘，切片。
Wash preserved pork belly with hot water, then steam for 15 minutes. Cut into slices.
2.辣椒乾用暖水浸軟後切粒。
Soak the dried red chili in warm water until soft, cut into dice.
3.蓮藕洗淨去皮切片。
Peel and slice the lotus root in thin slices.
4.中火燒熱鑊,下油、下藕片煎至兩面金黃 ，取出。
Heat up a pan with oil at medium heat, pan fry lotus root until both sides are slightly golden brown, remove to a plate.
5.同一鑊，下薑片、蒜片、辣椒乾、豆瓣醬和臘肉爆香。
Use the same pan, add ginger, garlic, dried red chili, chili bean paste and preserved pork belly, stir-fry until fragrant. .
6.下藕片，下少許水，蓋上蓋煮 3 分鐘。
Put lotus root back to the pan, add little water, cover and simmer for 3 minutes.
7.下紹興酒、豉油、糖和鹽調味。
Seasoning with Shaohsing wine, soy sauce, sugar and salt.
8.下蔥段。 即可上碟。
Stir in green onion, serve hot.
