電飯煲食譜｜電飯煲紅燒肉 Braised Pork Belly in Rice Cooker
紅燒肉江淮地區傳統菜式，雖然製作的方式並不複雜，但要花時間和耐性，以細火慢煮，確保肉質變得鬆軟多汁，而且要達到完美的味道平衡也不容易，醬汁應該具有濃郁的鮮味和輕微的甜味。今次改以電飯煲製作，不但節省時間，而且也更加入味。
食材
- 五花腩 Pork belly 600克/g
- 生抽 Soy sauce 4湯匙/tbsp
- 老抽 Dark soy sauce 2湯匙/tbsp
- 黑醋 Black vinegar 2湯匙/tbsp
- 紹興酒 Shaoxing wine 4湯匙/tbsp
- 鹽 Salt 少許/Some
- 冰糖 Rock sugar 30克/g
- 薑 ginger 3片/slices
- 月桂葉 Bay leaf 2片/leaves
- 肉桂 Cinnamon 1條/stick
- 指天椒 Chili pepper 2-3條/pcs
- 花椒 Sichuan peppercorns 7-8粒/pcs
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1
五花腩汆水後洗淨 Blanch the pork belly in boiling water and rinse it clean.
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2
切至每件約2-3厘米闊 Cut the pork belly into pieces about 2-3 centimeters wide.
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3
加入生抽、老抽、黑醋、紹興酒及鹽拌勻 Mix together witb soy sauce, dark soy sauce, black vinegar, Shaoxing wine and salt.
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4
指天椒切碎，連同月桂葉、肉桂、及花椒放入茶袋內 Chop the dried chili peppers finely, and put them in a tea bag along with the bay leaves, cinnamon stick, and Sichuan peppercorns.
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5
將薑片、冰糖及茶袋放入電飯煲內 Place the ginger slices, rock sugar, and the tea bag into the rice cooker.
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6
將五花腩件連同汁料倒入電飯煲內 Pour the pork belly and the sauce mixture into the rice cooker.
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7
按電飯煲的煮飯鍵開始烹調 Start cooking using the rice cooking function on the rice cooker.
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8
醬汁滾起後，不時打開飯堡蓋將五花腩拌使之均勻上色 Once the sauce starts boiling, occasionally open the rice cooker lid and mix the pork belly to evenly color it.
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9
煮至醬汁變濃後即成 Cook until the sauce thickens.
