⬇️⬇️English recipe follows⬇️⬇️ 南乳炸肉 材料： 刀嘜金裝濃香花生油 五花肉（去皮）4條 薑1舊 蒜頭2粒 辣椒仔1隻 檸檬葉／芫荽適量 處理： 1. 五花肉，清水洗乾淨，擎乾水，廚紙索乾。 2. 五花肉，每條1開3。 3. 薑、蒜頭，去皮。 辣椒仔，去椗，去籽。 清水沖洗乾淨。 4. 蒜頭，刴碎。 辣椒仔，切粒。 檸檬葉／芫荽，切碎。 薑，磨蓉。 5. 預備一個玻璃器皿，放一磚南乳壓爛，加入： a. 蠔油半湯匙 b. 五香粉1／3湯匙 c. 胡椒粉1／4湯匙 d. 紹興酒2湯匙 攪勻。 6. 戴上透明膠手套。 7. 五花肉，放入器皿內，再加入： a. 蒜蓉 b. 用薑蓉搾出的薑汁 撈勻，加入生粉1湯匙，蓋好，放入雪櫃，醃2小時或以上。 8. 預備生粉4湯匙及粘米粉2湯匙，放在另一個玻璃器皿，攪勻。 9. 五花肉，逐件放器皿內沾上一層薄薄的粉末，放碟上。 烹調： 1. 大火在鑊內燒熱油500毫升，用筷子試油溫，至開始起小氣泡。 2. 轉中慢火，逐件五花肉放鑊內炸。 3. 五花肉，一面已炸至金黃色，反轉繼續炸，炸5分鐘。 4. 五花肉，兩面都已炸至金黃色，轉大火，反一反五花肉。 5. 五花肉，炸了2分鐘，反一反轉。 6. 五花肉，又炸了2分鐘，擎乾油，撈上碟，攞凍。 7. 五花肉，切件，灑上辣椒碎及、芫荽碎及檸檬葉碎。 8. 完成，可享用。 Deep~frying pork meat with beancurd red Ingredients: Knife Supreme Peanut Oil Pork belly (no skin) 4 Nos. Ginger 1 No. Garlics 2 Nos. Chili 1 No. Bay leaves/coriander appropriate amount Preparation: 1. The pork, rinse with tap water. Drain. Dry with kitchen towels. 2. The pork, divide each into 3 shares. 3. Ginger, garlics, get them peeled. Chili, cut the anchor. Remove seeds. Rinse thoroughly. 4. Garlics, chop well. Chili, dice in cubes. Bay leaves/coriander, chop well. Ginger, get it grinded. 5. Get ready for a glass ware. Put beancurd red in it. Squash it. Add in: a. Oyster sauce 0.5 tbsp b. Five spice powder 1/3 tbsp c. Pepper 1/4 tbsp d. Shaoxing wine 2 tbsp Mix well. 6. Wear a pair of transparent plastic gloves. 7. The pork, put in the ware. Add in: a. Garlic sauce b. The sauce squeezed from the ginger Mix well, add in 1 tbsp of tapioca starch. Cover up the ware. Put into refrigerator. Season for 2 hours or more. 8. Get ready for 4 tbsp of tapioca starch and 2 tbsp of rice flour, is to be put into another glass ware. Mix well. 9. The pork, put into the ware one by one to stick a thin layer of powder on it. Put on plate. Steps: 1. Heat up 500ml of oil at high flame in wok. Use a pair of chopsticks to test the temperature of the oil until small bubbles coming up in the oil. 2. Turn to medium~low flame. Put the pork in wok one by one. 3. The pork, one side has been deep~fried into golden yellow, flip over and continue deep frying. Deep fry for 5 minutes. 4. The pork, both sides have been deep fried into golden yellow, turn to high flame. Flip it over. 5. The pork, has been deep fried for 2 minutes, flip it over. 6. The pork, has been deep fried for another 2 minutes, drain the oil. Put on plate. Wait for cooling down. 7. The pork, cut in pieces. Put chili, coriander and bay leave cubes on top. 8. Complete. Serve
早晨 好哥 好嫂 各位網友 早晨， 我好耐冇用過花生油 自從你 廣告 刀嘜 花生 油， 跟住我買嚟用 覺得幾好呀我買咗幾次， 睇落好好味 色香味俱全， 今晚 買 腩肉 試下這味餸， 謝謝你分享
Siu🙋🏻♂️ 您好😍 大家好❤️好感恩有大家俾我咁多支持💪在心中♥️萬分感激大家🥰🙏🏻刀嘜花生油 我阿媽嘅年代用到而家 的確實際好用👍呢個南乳炸肉 咁樣去製作 出嚟效果非常之好食 試過你就知㗎啦😋😋🤝😁🙏🏻
最後那首歌帶點哀傷😢🌈
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好吃
南乳炸肉🎉😄😄👍👍👍👍👍炸得好靚👍👍👍👍👍👍😁👍👍🙋♀️白飯殺手😄😄😄
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@@VeryGood_VeryGood 😝😋😋😋😋😋正
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@@VeryGood_VeryGood 多謝
好窩心，阿媽的味道！
Momo 🙋🏻♂️所以好開心呀😄🥳做到呢個效果👍我好滿意媽媽的味道😋😋♥️🙏🏻
👏👏👏👏👏👏👍👍👍👍👍
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好似好好味咁
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早晨友记，呢款餸很很很正！大爱💕
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Orange🙋🏻♂️呢個餸菜非常之好食👍😋每次食都好回味😃媽媽在心中❤️🙏🏻
⬇️⬇️English recipe follows⬇️⬇️
南乳炸肉
材料：
刀嘜金裝濃香花生油
五花肉（去皮）4條
薑1舊
蒜頭2粒
辣椒仔1隻
檸檬葉／芫荽適量
處理：
1. 五花肉，清水洗乾淨，擎乾水，廚紙索乾。
2. 五花肉，每條1開3。
3. 薑、蒜頭，去皮。
辣椒仔，去椗，去籽。
清水沖洗乾淨。
4. 蒜頭，刴碎。
辣椒仔，切粒。
檸檬葉／芫荽，切碎。
薑，磨蓉。
5. 預備一個玻璃器皿，放一磚南乳壓爛，加入：
a. 蠔油半湯匙
b. 五香粉1／3湯匙
c. 胡椒粉1／4湯匙
d. 紹興酒2湯匙
攪勻。
6. 戴上透明膠手套。
7. 五花肉，放入器皿內，再加入：
a. 蒜蓉
b. 用薑蓉搾出的薑汁
撈勻，加入生粉1湯匙，蓋好，放入雪櫃，醃2小時或以上。
8. 預備生粉4湯匙及粘米粉2湯匙，放在另一個玻璃器皿，攪勻。
9. 五花肉，逐件放器皿內沾上一層薄薄的粉末，放碟上。
烹調：
1. 大火在鑊內燒熱油500毫升，用筷子試油溫，至開始起小氣泡。
2. 轉中慢火，逐件五花肉放鑊內炸。
3. 五花肉，一面已炸至金黃色，反轉繼續炸，炸5分鐘。
4. 五花肉，兩面都已炸至金黃色，轉大火，反一反五花肉。
5. 五花肉，炸了2分鐘，反一反轉。
6. 五花肉，又炸了2分鐘，擎乾油，撈上碟，攞凍。
7. 五花肉，切件，灑上辣椒碎及、芫荽碎及檸檬葉碎。
8. 完成，可享用。
Deep~frying pork meat with beancurd red
Ingredients:
Knife Supreme Peanut Oil
Pork belly (no skin) 4 Nos.
Ginger 1 No.
Garlics 2 Nos.
Chili 1 No.
Bay leaves/coriander appropriate amount
Preparation:
1. The pork, rinse with tap water. Drain. Dry with kitchen towels.
2. The pork, divide each into 3 shares.
3. Ginger, garlics, get them peeled.
Chili, cut the anchor. Remove seeds.
Rinse thoroughly.
4. Garlics, chop well.
Chili, dice in cubes.
Bay leaves/coriander, chop well.
Ginger, get it grinded.
5. Get ready for a glass ware. Put beancurd red in it. Squash it. Add in:
a. Oyster sauce 0.5 tbsp
b. Five spice powder 1/3 tbsp
c. Pepper 1/4 tbsp
d. Shaoxing wine 2 tbsp
Mix well.
6. Wear a pair of transparent plastic gloves.
7. The pork, put in the ware. Add in:
a. Garlic sauce
b. The sauce squeezed from the ginger
Mix well, add in 1 tbsp of tapioca starch. Cover up the ware. Put into refrigerator. Season for 2 hours or more.
8. Get ready for 4 tbsp of tapioca starch and 2 tbsp of rice flour, is to be put into another glass ware. Mix well.
9. The pork, put into the ware one by one to stick a thin layer of powder on it. Put on plate.
Steps:
1. Heat up 500ml of oil at high flame in wok. Use a pair of chopsticks to test the temperature of the oil until small bubbles coming up in the oil.
2. Turn to medium~low flame. Put the pork in wok one by one.
3. The pork, one side has been deep~fried into golden yellow, flip over and continue deep frying. Deep fry for 5 minutes.
4. The pork, both sides have been deep fried into golden yellow, turn to high flame. Flip it over.
5. The pork, has been deep fried for 2 minutes, flip it over.
6. The pork, has been deep fried for another 2 minutes, drain the oil. Put on plate. Wait for cooling down.
7. The pork, cut in pieces. Put chili, coriander and bay leave cubes on top.
8. Complete. Serve
老友記！
亞媽的味道
真係確不同
😋😋😋👏👏
梗係啦🙏遲啲🙏我就推出阿婆的味道🤭🙏🤝😊
早晨好師傅😜真係掛住阿媽味道！炸豬肉正呀😋😋
Man 🧒早晨🙏☀️將近母親節🤱所以成日都諗起阿媽🙏😊
Yummy 😋
Alice🙋🏻♂️南乳炸肉
Deep~frying pork meat with beancurd red♨️yummy 😁👍😋😍🙏🏻
叻，推廣花生油好自然。好哦整下先。多謝。
朱媽媽 🙋🏻♂️好嘢好嘢👏🏼👏🏼多謝你讚呀💪🥳🥳超好食㗎😋😋整完話我知😁😆😋🙏🏻
Good morning👍🤩👏
Happy 🙋🏻♂️您好❤️♨️😋👍🙏🏻
阿好炸豬肉好嘢呢用呢送啤酒正😋👍
Cc🙋🏻♂️你講得啱呀👍👍好食到停唔到口😅送洒一流🍻🍾😄🥇😋👍
好正呀！
Lin🙋🏻♂️回味無窮😋👍💯😃🙏🏻
燒肉買得好靚又唔太肥， 好脆口， 擺盤又靚
Kcc🧒多謝曬呀🙏開心死我喇😭😭🙏🤝😊
我一直都支持你👨🍳Very Good 👍👍, 這味餸一定好好食，待我旅行回來後再煮來吃😃，多謝你的分享😘😘🇺🇸
玲玲🧒早晨🙏☀️原來你去咗美國🇺🇸我相信好快返香港🇭🇰有機會唔使隔離😊到時就煮啲一個試下🥓👍🙏😋
好吃
多謝👍👍😋😋😍南乳炸肉😆🙏🏻
吸引 多謝好哥🙏🏻👌🏻✌🏻👍🏻
William🧒唔好咁客氣啦🧑🦱多謝曬呀🙏😊
早晨好師傅師母
May you 🧒早晨早晨🙏☀️😊🏆
TGIF today,I love cooking n enjoying all ur recipe.B nice eat with porridge. I've tried this recipe by using air fryer.Thank you.
Judy 🙋🏻♂️thank you so much ❤️🙏🏻Deep~fried pork in beancurd red👍👍😋😋🙏🏻🥰
Omg need to make this! I've been wanting some, OOoooooo delicious. But I will using with my avocado oil for this recipe instead of peanuts oil.❣❣💯💯
Neny🙋🏻♂️😍
Deep~frying pork meat with beancurd red👍😋♨️yummy thank you so much ❤️💯🙏🏻
❤️❤️❤️嘩🤗呢幾條五花肉好靚呀🥓😍加埋我自細食慣嘅刀嘜花生油🥜簡直無得鼎👍🏼👍🏼👍🏼同時又挑起我兒時響香港嘅味道😋好懷念香港呀🤔感謝師傅分享🙏🙏🙏✌️✌️✌💯💯💯️🥇🥇🥇🥰🥰🥰
Toro 🧒早晨呀🙏☀️係呀呢啲餸菜🐟都係以前我哋阿媽🤱成日煮㗎啦😋👍👍😊
師傅早晨今日你跟你做好嘢
Sorojobo🧒早晨呀🙏☀️試下啦😊呢個好好食㗎👍😋
😋
🙏😊🤝
嘩阿媽炸肉送到三枝酒,送飯正正正
老友記早晨🙏🤝☀️咁我哋飲杯先啦🥂😊
午安，今日你煮呢枚鎹特別開胃的鎹可以食兩碗白飯任裝
Sally🙋🏻♂️南乳炸肉超好食香香脆脆又開胃惹味👍👍😋😋🍚🍚🍚🥳🥳多謝你🙏🏻
好哥哥午安啦🌺大家好😀南乳炸五花腩最滋味呀🍖🍳我最愛食肥腩 l大碟㗎脆卜卜㗎🍖🍳😀發達仔午安啦😺😺🍖🍳🍲🍅💞😀🙋
Ns🙋🏻♂️咁樣整惹味夠哂脆又香口😋脆卜卜你實鍾意❤️包你越食越滋味👍👍💯😺😸🙏🏻
morning 👫🐱🐱🌻🌻
小雲妹🙋🏻♂️早晨👍😋♨️🌻🌻🌻❤️🙏🏻
可以用氣炸鍋嗎？
南乳炸肉可以燜黑木耳(傳統客家菜)，更加好吃😋👍
健邦🙋🏻♂️好有機會試吓😋😄😍🙏🏻
好師傅，請問炸完嘢d油你係點處理？如想重用得唔得呢？
早晨呀好😃＆各位早晨😃，我屋企都係用刀嘜花生油，煮餸特別好食，見你個南乳五花腩煎出來好靚，間唔中食下一流呀😁❤️❤️👍👍
多謝你Gigi🙋🏻♂️❤️🙏🏻刀嘜花生油 由我阿媽一年多用到而家 好有信心你話齋煮餸特別好食👍😁試吓咁樣整呀南乳五花腩 食個包你回味再回味呀😋😋👍🙏🏻
師傅好好唱口👍👏
POPO🙋🏻♂️有感而發🎤🎤多謝哂😁♥️🙏🏻
洗唔洗咁硬sell 東北花生油？
師傅早晨⋯睇到流口水🤤⋯
好鐘意南乳味⋯四條肉每條三件⋯師傅應該冇全部炸哂😅⋯⋯
貓仔🙋🏻♂️你咁醒嘅👍我分兩次做啊😄😆😋😋👍😍🙏🏻
好哥四條肉一佰蚊？
早晨呀好師傅☀️☀️☀️呢個餸一見就食指大動☝️☝️☝️好在有你時不時介紹兒時的回憶食譜🌈🌈🌈非常感謝你呀🙏🙏🙏🌺🌺🌺
shirley🧒早晨🙏🖐️呢排咪近母親節🤱就特別勾起兒時回憶🙏好多時都諗起阿媽煮嘅餸菜🧑🦱真係特別好食👍🙏😊
好師父，如果用氣炸煱，效果会否差不多？ 好想試下！
氣炸鍋都得 👈不過就冇咁好食囉🖐️🙏😊
越煮越好 喜歡你這個烹調 請問你用的磨薑器在哪裏有售？
Fun🙋🏻♂️多謝你💯❤️🙏🏻喺$12店買㗎😍🙏🏻
早晨，睇落好正🤤 能夠煮到阿媽燃手菜good👏👏👏如果唔用五花腩，用排骨又得唔得呢🤔。
Teresa🙋🏻♂️老友用排骨做唔到呢個效果啊😄😗試吓咁樣整一次呀包你話正㗎😆👍👍😍🙏🏻
@@VeryGood_VeryGood 😁
好想整丫！！thx
輝輝🧒好容易🙏你快啲試下🙏一定成功👍👍👍😊
pork ribs🐖🐖🐖😋😋😋😋😋😋👍👍👍👍👍👍👏👏👏👏
Shih🙋🏻♂️南乳炸肉
Deep~frying pork meat with beancurd red♨️yummy 😋😋thanks😍🤝👍🙏🏻
No 6
Thank you 🙏Joanna 🤝😊
早晨好師傅各位早, 南乳腩肉好正呀, 咸香脆口, 用油好緊要, 最主要健康些, 價錢差不了多少, 吃也放心些👍💯😋
早晨呀☀️🙏ulu🧒講得好啱呀👍食得放心算係最重要呀🙏😊
整得好靚，擺盤亦有進步👍😎
搞都我都想整黎食，可惜我跟老公不吃豬肉😔
Jenny 🙋🏻♂️好開心呀😄😃確實非常之好食😋食過你好想又再整嚟食👍味道獨特又香又脆😋😋分量整少啲可以嗎😋😍🙏🏻
好正咁，睇到都好想食，你演繹得好生鬼😄😄請問你炸完D油點處理？ 炸野最頭痛這個問題，麻煩提供
意見🙏
Merci de OK ❤️👍♥️🤩
Thank you very much 👍😋❤️🙏🏻Yummy 😋南乳炸肉
Deep~frying pork meat with beancurd red
👍👍👍❤🙏🤗
Thank you 🙏🤝Melissa🧒🤝😊
請問冇沾米粉可唔可以改用生粉呢？
鋼🙋🏻♂️咁就改用麵粉好啲因為生粉唔夠姽😍😃😋🙏🏻
🤩 早晨主持！ 用南乳煮餸係好野味！ 我經常都會整南乳雞翼或南乳蓮藕炆金沙骨, 開胃好送飯！🙏多謝分享！
早晨呀🙏billy🧒我下次都會試下👉南乳蓮藕金沙骨😋
我都跟咗你用呢隻油好耐啦😆一向用好少油煮食，所以一套3支有排用。 阿媽煮的餸菜永遠都咁好食，唔知點解我都係煮唔到好似佢咁好😅
Hikozan🙋🏻♂️好多謝你❤️🙏🏻呢隻油好香好好用👍你講得啱呀阿媽煮嘅餸菜永遠都係咁好食😋👍因為有最愛我哋嘅感覺♥️永遠都為仔女着想比最好嘅仔女👩👧👦媽媽永遠都係最偉大嘅👍其實煮得多做到好味有成功感👏🏼💪自然就會越煮越好😋😋🥇🙏🏻
有南乳正呀！！差啲走寶㖭,今晚終於有網打啦💪💪🎾🎾🎾🎾🎾🎾🎾🎾🥎🥎🥎🥎🥎
Chun🙋🏻♂️你咁叻book到場嘅🥎🎾打完返去再整呢個南乳炸肉食😄😃肯定大大碟都唔夠食😅😋😋👍🙏🏻
好師傅：請問不用炸二次？
Rebecca🙋🏻♂️都OK 㗎啦😆👍😋♨️🙏🏻
想炸得酥脆要轉用刀嘜花生油😊😊
Cara🙋🏻♂️你好醒呀👏🏼👏🏼👍👍💯💯多謝晒💪❤️🙏🏻
我试下不過用氣炸鍋
Grace 🙋🏻♂️口感有不同😍😃🙏🏻
好哥！請問可唔可以半煎炸？因為得兩個人食飯，唔想嘥咁多油！😅另外如果用氣炸鍋又得唔得呢？THX~🙏🏼
Alan🙋🏻♂️咁樣唔夠好食😀😄😋😍🙏🏻
用腐乳得唔得呢哈哈？
阿好師傅，這個炸肉用生菜包住食，應該都唔錯，謝謝你，又一個美食分享 😋
Lina🙋🏻♂️好醒呀你👏🏼👏🏼我都有咁食㗎😋冇得頂呀🥬👍😁🙏🏻
好哥，請問冇占米粉可以嗎？
Winnie🙋🏻♂️咁就用麵粉啦🤝😃😋♨️🙏🏻
阿好：請問你可不可以不用油炸的，用光波爐或氣炸鍋可不可以呢？如果可以話是怎麼做的呢？kamlee
Kam🙋🏻♂️油炸效果最好食 👍👍😋😋❤️香脆度口感有分別😍🙏🏻
我都係食刀嘜花生油㗎，可否用焗爐？
Maycheng 🙋🏻♂️唔會咁好食㗎👍😋效果完全唔同食法㗎😁😄😍🙏🏻
阿好大師，請問喺邊度可以買到新鮮嘅檸檬葉？
Kelvin 🙋🏻♂️唔好咁客氣啦叫我呀好得啦😆🤝最近我喺旺角花墟見過有得賣🌱👍😍🙏🏻
💯💯💯👍👍👍👏👏👏🙏🙏🙏🌹💐
Chew🙋🏻♂️好耐冇見啦😃好開心見返你😁多謝你呀💯💯💯♥️🙏🏻
😊早晨～師父
請問腩肉係咪一斤份量？
Mei🙋🏻♂️我呢碟大約都要斤半😍😁😆😋🙏🏻
炸咗先切同切咗先炸，效果差別係邊？炸咗切會肉汁多d?切咗炸會脆口d?
🙏
有冇收廣告費呀
🤭
早晨！早晨！大家好。😊😊
Ceci🧑🦱早晨呀🙏☀️😊🤝
😂😂你個刀嘜油廣告太明顯吧。
好哥哥👫🐈🐈好太太早。各位好友早🙋♀️好哥哥教煮南乳炸肉 好味道😋😋😋咸咸香香 入口卡滋卡滋 配🍚🍻一绝🤗🤗🤗btw恭喜好哥哥又有大干爹🎉🎉🎉👏🏻👏🏻👏🏻
謝謝好哥哥分享👍🏻👍🏻👍🏻👏🏻👏🏻👏🏻💯💯💯
conly🧒早晨呀🙏☀️多謝呀🙏我哋飲杯先啦🥂🥂🤝😊
@@VeryGood_VeryGood 🍻❤️
好哥你講得好啱，每逢佳節倍思親😔兒時嘅食物最令人懷念，家中煮餸最叻就係我爸爸，所以每次想起兒時食物🥘🍛🍲🍖🍗多數都係想起爸爸👨🏻所以好哥你好幸福，以後小朋友想起思思念念的兒時餸菜應該大部分時間都會想起你😌♥️😊👨🏻
Maymay 🙋🏻♂️人越來越大😃😄更清楚知道做父母唔容易😊你爸爸好叻呀👍🥇尤其要照顧屋企人嘅飲食😆做到屋企人好享受喺屋企嘅飯餸♨️自己其實好開心😍😋🙏🏻