小菜
由 CookWhatHK0 次收藏
紅燒豆腐煲先煎香板豆腐同五花腩，再加冬菇、蒜蓉同乾辣椒，以生抽蠔油炆煮入味。
乾冬菇用清水浸軟後切塊備用。
Soak the dried shiitake mushrooms in water until softened, then cut into pieces and set aside.
凍鑊放入五花腩片，開中火煎至兩面金黃後盛起備用。
In a cold pan, add the pork belly slices and pan-fry over medium heat until golden on both sides; remove and set aside.
加入1湯匙油，油熱後放入板豆腐煎至兩面金黃。
Add 1 tbsp of oil, and once hot add the firm tofu and pan-fry until golden on both sides.
加入蒜蓉、冬菇及乾辣椒爆香炒30秒。
Add the garlic, mushrooms and dried chilli and stir-fry for 30 seconds.
加入所有調味料，蓋上鑊蓋炆煮5分鐘。
Add all the seasoning, cover and simmer for 5 minutes.
加入甜豆，蓋上鑊蓋炆煮3分鐘。
Add the sugar snap peas, cover and simmer for 3 minutes.
最後撒上蔥花，拌勻即成。
Finally, sprinkle with chopped spring onion, give it a stir and it is done.
