笋干红烧肉

Hu cuisine, also known as Shanghai cuisine, is one of the main local cuisines in China. Benbang cuisine is another name for Shanghai cuisine, an important school of traditional food culture in the Jiangnan region. The so-called local gang refers to the local area. Its characteristics are rich sauce, moderate saltiness, original flavor, and mellow and delicious taste. Commonly used cooking methods include braising, simmering and sugaring. Later, in order to adapt to the Shanghainese preference for light and refreshing taste, the dishes gradually changed from heavy oil and red sauce to light and refreshing. Shanghai cuisine is good at using sugar in its cooking method, giving it a unique Jiangnan flavor.

滬菜即上海菜，是中國主要的當地風味菜之一。 本幫菜是上海菜的別稱，是江南地區傳統飲食文化的重要流派。 所謂本幫，即本地。 以濃油赤醬、鹹淡適中、保持原味、醇厚鮮美為其特色。 常用的烹調方法以紅燒、煨、糖為主。 後為適應上海人喜食清淡爽口的口味，菜餚漸由原來的重油赤醬趨向淡雅爽口。 本幫菜烹調方法上善於用糖，別具江南風味。
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Ho Kwok Leung
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笋干红烧肉

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笋干红烧肉
上海菜菜系菜品
笋干红烧肉是一道菜品，制作原料有五花肉、笋干等。它是上海菜的典型代表，讲究浓油赤酱。浓郁的色泽、香甜的口感，百吃不腻，是很多家庭的家常菜式。笋干在烹调之前反复用水浸泡是为了去除笋干中的酸味，如果是夏天最好放入冰箱冷藏室浸泡。与肉一起搭配的除了笋干还有梅干菜、干豆角等。

資料來源：百度百科


食材
猪五花肉 600G
笋干 150G
湘潭酱油 60G
料酒15G
冰糖/老紅糖/黃片糖50G
葱 5G
姜片2G
清水/啤酒

烹飪方法
1.
将猪五花肉洗净后，用刀切成每块15G重的四方块，放入开水锅里焯去血污，捞出洗净。
笋干反复用水浸泡（想加快速度可以用熱水浸, 反覆換水），变软，清洗乾淨，切段。
2.
炒锅内放入少量油，下进肉块，在旺火上煎出肥油和煎到金黃色，捞出。
3.
炒锅内放入少量油，薑片煎到金黃色，下五花肉炒幾下，加入笋干和清水/啤酒，水好盖过食材
加入酱油，料酒，冰糖/黄片糖/老红片糖，焖煮至五花肉变软。
4.
如有剩下的汤汁可以勾献，勾不勾可以看个人选择，勾献可以令到汤汁刚好包到红烧肉
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