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by CookWhatHK0 saved
HK-Style Salted Lemon Braised Crispy Intestines simmers steamed pork intestines with torn salted lemon, mirin, and kombu-bonito dashi.
Steam the crispy intestines in a pressure cooker for 8 minutes, then turn off the heat and wait for the pressure to release. Remove and cut into bite-sized pieces. Discard the steaming liquid. Tear the salted lemon into small pieces by hand.
將脆腸放入快鍋（壓力鍋）中，以隔水蒸的方式加壓蒸煮8分鐘。時間到後，關火並等待壓力自然洩除。待壓力完全釋放後，打開鍋蓋，取出脆腸，切成方便入口的大小。蒸煮脆腸的汁液請丟棄不用。另外，將鹹檸檬用手撕成小塊，先放在一旁備用。
In a small saucepan, add the salted lemon from step 1, minced garlic, cooking wine, mirin, and white pepper. Bring to a boil until fragrant, then add the crispy intestines from step 1 and coat with the sauce.
取一個小鍋子，放入步驟1中撕好的鹹檸檬、蒜碎、酒、味霖以及胡椒粉。將這些材料煮至沸騰並散發出香氣。隨後，加入步驟1處理好的脆腸，讓脆腸充分裹上調味料。
Pour in the kombu and bonito dashi. Stir and heat until the sauce reduces. Done.
倒入昆布柴魚高湯，一邊攪拌一邊加熱，直到湯汁收濃即可。 贴士 脆腸的烹調方式可以有很多變化，而它與港式鹹檸檬的搭配可說是絕配。鹹檸檬獨特的發酵香氣不僅能溫和地去除腥味，更能大大提升食材的鮮味。使用快鍋蒸煮脆腸，能讓口感Q彈又舒服，整體滋味真箇鮮美無比，令人大呼過癮！
