小菜
由 CookWhatHK0 次收藏
火腩炆豆腐先煎香豆腐，再同火腩、蒜頭及磨豉醬炆煮，以蠔油芡汁包裹，鹹香下飯。
每件豆腐切成二至三片，抹乾水份，兩面輕輕灑點鹽，備用。
Cut each block of tofu into two or three slices, pat dry, and lightly sprinkle salt on both sides. Set aside.
燒熱鑊，不用下油，下火腩爆香至出油，盛起待用。
Heat the wok without oil, stir-fry the roast pork belly until fragrant and the oil renders out. Remove and set aside.
豆腐放入燒至大熱的油鑊中，煎至兩面金黃，盛起待用。
Put the tofu into the very hot oiled wok and pan-fry until golden on both sides. Remove and set aside.
下蒜頭，中小火煎至表面微黃。下薑絲、紅蔥碎、磨豉醬，爆香。轉中火，火腩回鑊炒勻。加紅蘿蔔，灒酒。倒進豆腐。加水煮滾後，轉中小火加蓋炆至軟稔，倒進調味汁料，埋芡，煮至喜歡的濃稠度。加蔥段裝飾，即成。
Add the garlic and pan-fry over medium-low heat until lightly golden. Add the shredded ginger, minced shallots and ground bean sauce, and stir-fry until fragrant. Turn to medium heat, return the roast pork belly and stir to combine. Add the carrot and drizzle in the wine. Add the tofu. Add water, bring to a boil, then turn to medium-low, cover and braise until tender. Pour in the sauce, add the slurry and cook to your desired thickness. Garnish with spring onion sections and serve.
