蓮藕炆腩肉 Braised Pork Belly with Lotus Root **字幕 CC Eng. Sub**

🟢材料：
腩肉 600 克
蓮藕 600 克
南乳♦ 20 克
八角 1 粒
薑、蒜、紅蔥頭、冰糖 適量
紹興酒 1 湯匙
蠔油 1 湯匙
熱水 適量
🟢步驟：
1️⃣ 蓮藕去皮切成塊，放入水中浸泡防止氧化。
2️⃣ 將腩肉汆水洗淨後切成粗塊，熱鑊下少許油把腩肉爆香,加入薑、蒜、紅蔥頭、南乳爆香，灒入1湯匙紹興酒，加入適量的冰糖、1粒八角和1湯匙蠔油和蓮藕炒勻，加入足夠的熱水，小火炆煮 45 分鐘，收汁調味上碟。
📌備註：♦南乳又叫紅腐乳，是用紅曲發酵製成的豆腐乳。它表面呈棗紅色，內部為杏黃色，味鹹帶酒香，是粵菜常用的烹調佐料。
🟢Ingredients:
Pork belly - 600 g
Lotus root - 600 g
Fermented red bean curd (nam yue)♦ - 20 g
Star anise - 1 piece
Ginger, garlic, shallots, rock sugar - as needed
Shaoxing wine - 1 tablespoon
Oyster sauce - 1 tablespoon
Hot water - as needed
🟢Cooking directions:
1️⃣ Peel the lotus root and cut it into pieces. Soak the pieces in water to prevent oxidation.
2️⃣ Blanch and wash the pork belly, then cut it into thick pieces. Heat little oil in a wok and stir-fry the pork belly until fragrant. Add in ginger, garlic, shallot, and fermented red bean curd, and stir-fry until fragrant. Pour in 1 tablespoon of Shaoxing wine, and add in the appropriate amount of rock sugar, 1 star anise, 1 tablespoon of oyster sauce, and lotus root. Stir well, then add enough hot water to cover the ingredients. Simmer on low heat for 45 minutes. Adjust the seasoning to taste and serve.
📌Note:♦Fermented red bean curd, also known as nam yue, is a type of tofu made from fermented red yeast rice. It has a reddish-brown surface and a yellowish interior, with a salty and slightly alcoholic flavor. It is a commonly used condiment in Cantonese cuisine.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
✳
網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。 / 1885999698348679
✳
🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕
Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒

[@eddieyeoh4098]

Love your recipes! Great Cantonese dishes and dialect channel!! Very clear narratives!! 👍🏻👍🏻

[@luia3911]

Love watching this cooking channel in Cantonese 👍🙂 keep up with your great cooking videos 🙂👍

[@user-ej9nd7wr6b]

呢個時候蓮藕平靚正👍

[@user-hc7ie9ub5h]

多謝老師分享🙏🏻
見到都流口水呀⋯⋯

[@oe_cook]

新年快樂, 身體健康🎉😊❤️

[@brennationgco526]

Nice and looks yummy thanks ma'am 🎉❤

[@evalee721]

真的好意做❤👍

[@aldawoo7015]

I made this dish twice over the last month. It was delicious. Thank you for posting the recipe.

[@vickyho3988]

像老媽的菜譜，讚！👍

[@mencheung307]

就算在香港已經漂洗過的蓮藕比較多，帶有泥的蓮藕反而少，並且比較貴。

[@shunkuendebbypoon5331]

貴都要買有泥的，食得放心，蓮藕不知用什麼漂過，不過泥有細菌，肥丁老師教用滾水灼一灼😢

[@georgecheung7406]

流口水了😋

[@mayleung6872]

好廚藝

[@Long-yt]

每一個廣東阿媽嘅湯入面係絕對唔會有蒽嘅，例如魚湯，蓮藕瘦肉湯，蘋果湯

[@rakasiwipungki1027]

thank you🤗👍

[@mayyincheng7709]

煲佐湯的蓮藕可否淨用南乳齋炆呢？不想浪费😅

[@laiyungtse7248]

蓮藕太白凈，會否經漂白過？

[@oe_cook]

我這裡能買到蓮藕已經是萬幸， 沒有選擇， 全部都是膠袋真空包裝，如果您能買到有泥的蓮藕回家自行清洗是最好的。新年快樂, 身體健康🎉😊❤️

[@tieuhoatang7852]

沒有南腐，是否可以用腐乳？

[@oe_cook]

味道不一樣.

[@tritri6989]

👍👍👍👍

[@samsonleung790]

你的年藕買了幾多錢？

[@oe_cook]

買了3.5英鎊,大約35港元左右.

[@naturelilacgold9016]

可以用腐乳加菇菌類??

[@oe_cook]

新鮮菇菌不太夾。

[@slpun1712]

我炆蓮藕為什麼會变黑呢

[@oe_cook]

變黑應該是氧化, 下次試下切開後加一茶鹽用水浸過蓮藕, 或者即切即落湯鍋, 不讓它暴露在空氣中.

[@sriutami2730]

👍👍❤️❤️👍👍

[@stanleyho7814]

改用牛腩可以嗎？

[@oe_cook]

豬肉跟蓮藕比較匹配, 用牛腩也可以, 但注意牛腩炆好後要焗半小時才夠腍.

[@stanleyho7814]

@@oe_cook thank you

[@waishinghon8325]

切蓮藕時不須用刀背拍？

[@richrichie7911]

How long was it in the pan?

[@judyfpy3281]

🥰👍

[@songthys195]

7g6

[@josephng4289]

請問唔用南乳，改用蝦醬，同蓮藕夾唔夾？

[@oe_cook]

蝦醬炆蓮藕未試😅