醉豬手 Drunken Pork Knuckle **字幕 CC Eng. Sub**
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- čas přidán 11. 09. 2024
- 🟢材料:
鹹豬手 1 隻
水 600 毫升
當歸 5 克
小茴香 1.5 克
肉桂 1.5 克
花椒 1.5 克
月桂葉 2 片
八角 1 粒
枸杞子 10 克
薑片1塊
玫瑰露酒 1 湯匙
花彫酒 5 湯匙
鹽 1/4 茶匙
糖 1/2 茶匙
🟢做法:
1️⃣ 豬手汆水洗淨,擦乾水。把豬手放入一個大鍋中,加入足夠的水,煮沸後轉小火煮45~60分鐘,直到豬手夠腍。煮好後讓豬手放涼5分鐘然後去骨,把去骨的豬肉用鍚紙(鋁箔)捲起,浸入冰水中冷卻和定型(或者放冰箱讓它定型) 。
2️⃣ 把當歸、小茴香、肉桂、花椒、月桂葉、八角放入香料袋中。把600毫升水、香料袋和薑片放入另一個大鍋中,滾後轉小火煮30分鐘,放入枸杞子, 再煮多1分鐘然後關火放涼。
3️⃣ 香料汁加1/4茶匙鹽, 1/2茶匙糖, 大約1湯匙玫瑰露酒, 花彫酒可以多一點 5〜6湯匙, 除去己定型的豬手的錫箔紙,把豬手放放入香料汁中浸泡, 存放在冰箱中至少6個小時或過夜。
4️⃣ 取出豬手切開,淋上少許香料汁即可。
📌備註:浸豬手的香料汁可以留待浸其他食物, 如醉雞,汁料可在冰箱內存放4至5天。
🟢Ingredients:
Salted pork knuckle - 1
Water - 600ml
Chinese angelica root - 5g
Fennel seeds - 1.5g
Cinnamon - 1.5g
Sichuan peppercorns - 1.5g
Bay leaves - 2
Star anise - 1
Dried goji berries/wolfberry - 10g
Ginger slices - 1 piece
Mei Kuei Lu Chiew (Chinese wine ) - 1 tablespoon
Shaoxing wine - 5 tablespoons
Salt - 1/4 teaspoon
Sugar - 1/2 teaspoon
🟢Cooking directions:
1️⃣ Rinse the salted pork knuckle and pat dry. Place it in a large pot with enough water to cover it. Bring to a boil, then reduce heat and simmer for 45-60 minutes, until the pork knuckle is tender. Let it cool for 5 minutes, then remove the bones and roll the pork meat tightly in aluminum foil. Chill in ice water until it sets, or refrigerate until firm.
2️⃣ Place the angelica root, fennel seeds, cinnamon, Sichuan peppercorns, bay leaves, star anise in a spice bag. In another pot, add 600 ml of water, the spice bag, and ginger slices. Bring to a boil, then reduce heat and simmer for 30 minutes. Add dried goji berries/wolfberry and simmer for an additional 1 minute before turning off the heat. Let it cool.
3️⃣ Add 1/4 tsp salt, 1/2 tsp sugar, about 1 tbsp Mei Kuei Lu Chiew, and 5-6 tbsp Shaoxing wine to the cooled spice mixture. Remove the aluminum foil from the pork knuckle and place it in the spice mixture, making sure it is fully submerged. Store in the refrigerator for at least 6 hours or overnight.
4️⃣ Remove the pork knuckle and slice it. Drizzle with a little of the spice mixture before serving.
📌Note: The spice mixture used to marinate the pork knuckle can be used for other dishes such as drunken chicken. The leftover sauce can be stored in the refrigerator for 4-5 days.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
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醉豬做得很精美, 做你的家人真好。
香料白鑊炒再入袋才會出味 杞子早落會變酸
Uiiii .....liked !
Thanks for sharing !
多謝分享,原因唔太難整,講得好清楚
好掂 ! 👍
Thank you for the recipe
I will try to cook for my boss
成品很漂亮
感謝教學🙏
好靚,但自己唔知做唔做到。😂
多谢分享!
Using kitchen twine to help me keep its shape is another alternative to foil. Thanks for sharing
Using kitchen twine or meat net also a good idea 👍🏽
Your green saucepan is very nice where did u buy it and how much thanks
I was bought in HK CitySuper, around HK$300 . For your reference : czcams.com/video/XnNieCR52wc/video.html
Thank you very much I love your videos
@@oe_cook Thank you very much I love your videos you're very neat
Great 👍
How long can I store it in the freezer after finishing cooking?
浸泡一晚是否连同锡纸浸呢?
Soooo beautiful !
可不可以把猪手直接放到加了料的水里一起煮熟,然后再卷起来放冰箱呢?
這種豬手是急凍豬手, 有雪味及肉羶味, 煮完1小時雪味及肉羶味都會減少(落在湯中), 另一個原因是用小鍋煮浸料它味道會濃郁, 如果您不介意雪味和浸料味淡的話也可以直接把豬手和浸料一起煮, 謝謝收看!
@@oe_cook 谢谢回复🙏
您好,可否製作一集凍檸茶和絲襪奶茶的作法,感謝您!
凍檸茶, 絲襪奶茶, 看似簡單, 實情十分複雜, 複雜在於茶底, 就以奶茶說, 茶膽是混合多種錫蘭紅茶加以師傅經驗調配, 奶茶我攪不懂, 我這個奶茶痴想喝的時候只選間好喝的餐廳滿足一下, 但近年除奶茶外, 我卻戀上您們的珍珠奶茶😍
请问煮好的猪手先放进香料汁里充分浸泡然后再卷起来会不会更容易入味?
要趁熱才容易卷起和定形, 如果浸泡入味就不易卷成漂亮的圓形, 謝謝收看!
@@oe_cook谢谢您🙏
捲起來是好看而已 其實很難入味 都是靠淋上去的汁水居多
多謝分享
包得好平均
謝謝您的分享,可是玫瑰露酒在臺灣好難買哦!
玫瑰露酒味道濃烈, 很搶味, 可以不下, 這種醉甚麼的菜式, 主要是花彫酒及當歸及杞子, 其他配料有的話味覺會豐富一些, 沒有的話也可以😁, 台灣人很善良也很勇敢, 謝謝您🌷
多謝指點!
請問一定要用鹹豬手嗎?謝謝
不一定, 能起骨的都可以, 在酒加回適量鹽便可. 謝謝收看!
請問可以直接落李錦記果隻醉雞汁浸嗎
可以的, 但吃起來的香味以落花彫酒為佳.
你的咸豬手是否己有鹽.在國外沒有 要怎樣做?
是有鹽的, 如用新鮮或沒鹹味的豬, 可在煮時加鹽, 在汁中加多一點鹽讓這個醉汁也有鹹味便可.
Thank you.
🇻🇳👍❤️💰🙏🙏🗽🗽🗽🗽🗽
美国的玫瑰露不行
用茅台酒味道更佳,试一下,我试过很美味。