小菜
由 CookWhatHK0 次收藏
牛奶燜豬肉先將豬肉同洋蔥、蒜頭、蘑菇炒香，再加牛奶同高湯燜煮至醬汁收濃。
將洋蔥和蒜頭切碎，蘑菇切成喜好的大小。
Finely chop the onion and garlic. Cut the mushrooms to your preferred size.
如果用排骨，去骨取肉，將豬肉切片。
If you're using pork chops, remove the meat from the bone, then slice the pork into pieces.
在深鍋中加少許油大火加熱至冒煙，放入洋蔥、蒜頭和豬肉，炒至金黃色數分鐘。
Heat a deep pan with a small amount of oil until it starts to smoke. Add the onions, garlic, and pork, and brown them for a few minutes.
加入蘑菇，數分鐘後加入高湯和牛奶。我用了雞湯，但如果有豬骨湯效果可能更好。
Add the mushrooms. A few minutes later, pour in the stock and milk. (I personally used chicken stock, but I believe pork stock would likely work even better if you have it available!)
燜煮 10 分鐘，此時醬汁應已收濃。如需要，可加少許麵粉幫助增稠。
Let the mixture simmer for 10 minutes. By this point, the sauce should have reduced and thickened. If you'd like it even thicker, you can stir in a little plain flour.
現在可以盛碟上桌了，享用！
Now your dish is ready to be served. Enjoy!
