淘大廚藝坊:鑊仔叉燒(燒烤篇)

鑊仔叉燒材料: 梅頭豬肉400g 醃料: 淘大叉燒醬2 1/2湯匙, 淘大金標生抽1茶匙, 紹酒1/2茶匙做法: 1. 梅頭豬肉切成2 -- 2.5 cm 厚長條形, 加醃料醃3小時。 2. 燒熱4湯匙油, 煎香豬肉, 加餘下醃料汁及1湯匙水。 3. 蓋上鑊蓋, 轉中小火煮至汁乾, 約煮15分鐘(間中要兩面反轉煎煮), 最後煎香兩面至熟即可。 *四人份量Barbecue Pork Ingredients: Pork 400g Marinade: Amoy Barbecue Sauce 2 1 / 2 tbsp, Amoy Gold Label Light Soy Sauce 1 tsp, Shao Xing Wine 1 / 2 tsp Method: 1.Cut pork into 2 - 2.5 cm thick strips and marinate 3 hours. 2.Heat 4 tbsp of oil, fry the pork, add the remaining marinade & 1 tbsp of water. 3. Switch to medium low heat, cover for 15 minutes and flip regularly until cooked. *four servings

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