小菜
由 CookWhatHK0 次收藏
富貴紅燒肉以五花腩配鵪鶉蛋，用紅燒醬油同糖色慢燉，加八角香葉燉至濃稠。
將五花肉清洗乾淨並切成塊狀。鵪鶉蛋煮熟後剝去蛋殼。姜切成片，葱切成段備用。將鍋燒熱，加入少量食用油，待油熱後放入切好的五花肉。
Wash the pork belly and cut into chunks. Boil and peel the quail eggs. Slice the ginger and cut the spring onion into segments. Heat a wok, add a little oil, and once hot, add the pork belly.
持續煸炒五花肉，直到其顏色發生變化，再倒入紅燒醬油。
Stir-fry until the pork belly changes colour, then add the red-braising soy sauce.
將肉和醬油翻炒均勻，接着加入糖，繼續翻炒直到糖完全融化，並且均勻地包裹在每一塊肉上。
Toss until evenly coated. Add the sugar and continue stir-frying until it melts and coats the pork.
將炒好的五花肉倒入燉鍋中，加入足夠的水，水量要沒過肉塊。
Transfer the stir-fried pork to a stew pot and add enough water to cover the meat.
先用大火將鍋中的水燒開，再放入葱段、薑片、八角和香葉。接着轉為小火，蓋上鍋蓋燉煮大約半小時。
Bring to a boil over high heat, then add the spring onion, ginger, star anise, and bay leaves. Reduce to low heat and simmer for 30 minutes.
加入鵪鶉蛋，繼續用小火燉煮約10分鐘。最後，轉大火收汁，待湯汁濃稠即可關火盛出。
Add the quail eggs and continue to simmer for about 10 minutes. Turn up the heat to reduce the sauce, then serve.
