4大竅門蒸出完美〈鹹魚蒸豬肉〉4 trick points to make a perfect〈Steamed Pork With Salted Fish 〉#香港懷舊菜 #經典粵菜

腩肉300克，梅香鹹魚60克，薑適量。
四大竅門蒸出靚靚鹹魚蒸豬肉:
1) 選擇良好食材: 靚梅香鹹魚，3分肥7分瘦靚腩肉。
腩肉洗淨吸乾水，切片，
2) 分次加入澱粉水。
半茶匙鹽，1茶匙糖，拌勻。開澱粉水，1湯匙粟粉/ 澱粉，1湯匙水，分次加入腩肉中拌勻，半湯匙油，拌勻，盡量攤薄。
3)鹹魚略為煎香。
4)控制蒸的時間在8至10分鐘。
鹹魚放腩肉面，放少許糖在鹹魚面中和鹹味，加入薑絲，在鹹魚面上加入少許油，水滾落鑊，大火蒸10分鐘。
pork belly 300g, "mui heong" salted fish 60g, ginger moderate amount.
4 trick points to make a perfect steamed pork with salted fish:
1) choose the better food ingredients: A good "mui heong" salted fish,70% lean 30%fat pork belly. wash the pork belly & dry, slice.
2) add the liquid starch separately to marinate the pork belly.
salt 1/2 tsp, sugar 1 tsp, mix well, make a liquid starch, cornstarch 1 tbsp, water 1 tbsp, separately add to the pork belly & mix well, oil 1/2 tbsp, mix well, make the pork thin on the plate & do not overlap.
3) slightly fry the salted fish to pale yellow.
4) control the cooking time at 8-10 mins.
put the salted fish over the pork, put a bit of sugar over the salted fish to neutralize the salty taste, add ginger sticks, add a bit of oil on the salted fish, put into the wok when water is boiled, steam for 10 mins over high heat.
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