這又是香港和香港以外許多餐館提供的健康菜餚之一。五花肉裹上米粉蒸熟。
指示:
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芬仁露食譜
材料:
- 800g pork Belly
- 250g sweet potato, peeled and slice into 1cm thick
- 150g jenrofen powder (This is a type of rice powder which is only used for this kind of dish. The rice powder used for rice balls or other dishes is completely different)
Seasonings
- 1 teaspoon sweet beans sauce
- 1 teaspoon Doubanjiang
- 1/4 teaspoon Chinese five spice powder
- 2 teaspoon sugar
- 70ml light soy sauce
- 1/2 tablespoon rice wine
- 1/2 teaspoon ginger, finely chopped
- 1 teaspoon spring onion, finely chopped
製作說明:
- Slice pork belly into 5cm wide and 1cm thick sections. Marinade with all the seasonings for at least 1 hour
- Place Jenrofen on a plate.
- Coat the pork belly with jenrofen powder/rice powder and leave it aside
- Prepare a 21.5cm wide bamboo steamer or similar size heat proof bowl and line it with baking paper. Place a layer of sweet potato on the bottom of the bamboo steamer.
- Layer the rest of the bamboo steamer with the pork belly.
- Sprinkle some extra jenrofen powder on top and cover with the bamboo steamer lid.
- Place a steam rack into the wok and pour 1 litre of water into the wok. Boil the water first then put step 4 on the rack and cover everything with the wok lid. Turn the gas power to medium and steam it for 2 hours. Check occasionally but make sure there’s always water in the bottom of the wok.
作者