蝦醬煎腩肉 Pan-fried Pork Belly with Shrimp Sauce **字幕CC Eng. Sub**

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🟢材料：
豬腩肉 350 克
蝦醬 1 湯匙
薑 1 片
蒜頭 1 粒
紹興酒 1 湯匙
糖 適量

🟢步驟：
1️⃣ 豬肉洗淨切片。
2️⃣ 將蒜頭和薑片爆香，放入豬肉煎至兩面微黃。
3️⃣ 加入蝦醬爆香，(蝦醬也可先用紹興酒和糖預先調開後加入)，灒入紹興酒，蓋上鍋蓋 1 分鐘。加入少許糖炒至豬肉熟透即可以。

📌oe烹飪小知識：
蝦膏是用小蝦加入鹽經發酵、磨漿、暴曬而成。蝦醬以蝦膏為主要原料，加入紅蔥頭、蒜頭、魚露等製成，味鹹且濃烈，顏色呈暗紅偏灰，可以用來炒飯炒菜，廣東人喜歡用來炒鮮魷和蒸腩肉，味道一絕，但其味喜惡者則各走極端。

🟢Ingredients:
Pork belly - 350 g
Shrimp paste - 1 tablespoon
Ginger - 1 slice
Garlic - 1 clove
Shaoxing wine - 1 tablespoon
Sugar - as needed

🟢Cooking Directions:
1️⃣ Wash and slice the pork belly.
2️⃣ Sauté the garlic and ginger until fragrant, then add the pork and fry until slightly browned on both sides.
3️⃣ Add the shrimp paste and fry until fragrant. (You can also pre-mix the shrimp paste with Shaoxing wine and sugar before adding.) Pour in the Shaoxing wine, cover with a lid for 1 minute. Add a little sugar and stir-fry until the pork is fully cooked.

📌oe Cooking Trivia：
Shrimp paste is made by fermenting and grinding small shrimp with salt, then drying it in the sun. Shrimp sauce, made from shrimp paste, is mixed with ingredients such as shallots, garlic, and fish sauce. It has a salty and strong flavor with a dark reddish-gray color. It can be used to stir-fry rice and vegetables, and Cantonese people like to use it to stir-fry fresh squid and steam pork belly, which is absolutely delicious. However, opinions on its taste vary greatly.

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Видео 蝦醬煎腩肉 Pan-fried Pork Belly with Shrimp Sauce **字幕CC Eng. Sub** канала 好易煮 oe cook