豉皇肉
Lee Kum Kee

豉皇肉

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Ingredients

材料
500 克  五花肉
50 克  乾蔥
50 克   薑
50 克  蒜子 , 原粒和去衣
50 克  芫荽 , 裝飾用

Marinade

醃料
200 克 李錦記海鮮醬
100 克 李錦記柱侯醬
100 毫升 李錦記特級老抽
100 毫升 李錦記特鮮生抽
300 克 糖
50 克 菜油

Method

1 把五花肉去皮改成厚 1 厘米闊 2 厘米的條狀清洗後瀝乾水份
2 將所有醃料一起混合開調勻，將肉跟調勻的醃料一起拌勻，醃製 8 小時以上
3 鍋燒熱放油，炒香薑蔥蒜將醃好的肉放入鍋中慢煮40分鐘撈出
4 再放進 200°C 烤箱，烤 3 分鐘取出，切成方塊擺盤即可

Tips

1 除了海鮮，馬賽魚湯的靈魂是在於海鮮湯底上。將海鮮在碗內疊起製造更多層面與角度。
2 湯底另上，放至桌面才加入，避免海鮮於碗內走散。
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Mother's Oyster Sauce Noodles By Sandia Chang Mother's Oyster Sauce Noodles By Sandia Chang
Pan Fried Chicken on Crispy Noodles By Ken Hom Pan Fried Chicken on Crispy Noodles By Ken Hom
Peanut Butter Ribs By Ping Coombes Peanut Butter Ribs By Ping Coombes
Pei Pa Tofu By Jeremy Pang Pei Pa Tofu By Jeremy Pang
Plum & Ginger Pork Belly (BBQ) Plum & Ginger Pork Belly (BBQ)
Stir-fried Cucumbers with Hot Spices By Ken Hom Stir-fried Cucumbers with Hot Spices By Ken Hom
Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom Stir-fried Pork with Black Bean Garlic Sauce By Ken Hom
豉皇肉 豉皇肉
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And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
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