How To make Spicy Pork Strips with Black Fungus
3/4 lb Boned pork shoulder
1/2 tb Dark soy sauce
1/4 c Cloud ear black fungus
3/4 c Winter bamboo shoots
1/2 c Water chestnuts
6 Thin slices of ginger root
1 tb Szechuan hot sauce (halve
-for non-chili lovers) 1/3 c Stock
2 Green onions
2 tb Peanut oil
Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2" strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2" strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep
stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.
How To make Spicy Pork Strips with Black Fungus's Videos
客家木耳焖炸肉 Hakka Braised Pork Belly with Black Fungus
如果你喜好的口感是很稠很糊化的焖炸肉，就以面粉裹在五花肉上炸至金黄色再焖。不然，就以木薯粉/粟粉替代面粉，焖炸肉就会是稠但不糊化，多吃几块肉也不会腻。
分量：5-6人份
准备时间：15分钟
煮时：20分钟+30分钟焖时
材料A(腌制)：
2条/650克 五花肉（去皮切厚块）
2砖 南乳（+2汤匙南乳汁）
1汤匙 酱油
1汤匙 花雕酒
1茶匙 五香粉
½ 茶匙 糖
½ 茶匙 胡椒粉
1段/30克 文冬姜/老姜（去皮切小块拍扁）
5粒 红葱头（去衣切小块）
2汤匙 木薯粉
材料B：
适量 炸油
材料C：
50克 木耳
2砖 南乳（+2汤匙南乳汁压成糊）
5瓣 蒜头（去衣剁末）
1汤匙 酱油
1茶匙 糖
2汤匙 油
800毫升 水（盖过五花肉）
准备功夫：
1. 把文冬姜和红葱头摏成蓉，取汁
2. 把材料A拌匀(除了木薯粉), 然后加入木薯粉拌匀，腌制30分钟
3. 把木耳泡软焯水，待用
煮法：
1. 煮滚一锅适量的油，把已腌制好的五花肉加入油锅，炸至金黄色，沥油待用
2. 热锅，加入2汤匙油
3. 加入蒜头，炒匀爆香
4. 加入木耳和材料C的南乳，炒匀爆香
5. 加入炸肉，拌炒片刻
6. 加入水和其余的材料C，拌匀
7. 大火煮滚， 盖上，转慢火焖30分钟或至肉变软
8. 起盖，转大火， 炒匀收汁
9. 熄火，完成
Also known as Hakka Char Yoke, this is a classic Hakka dish often served during the Chinese New Year, especially if you have a Hakka cook in your family.
Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 20 minutes + 30 minutes simmer
Ingredients A:
2 pc / 650 g pork belly (remove skin & cut into pieces)
2 pc fermented red bean curd (+2 tbsp sauce)
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp five spice powder
½ tsp sugar
½ tsp pepper powder
1 pc / 20 g bentong / old ginger (peel off skin, cut & flatten it)
5 pc shallot (peel off skin & cut)
2 tbsp tapioca starch
Ingredients B:
Adequate cooking oil for frying
Ingredients C:
50 g black fungus
2 pc fermented red bean curd (+2 tbsp sauce & mash it)
5 clove garlic (peel off skin & mince it)
1 tbsp premium soy sauce
1 tsp sugar
2 tbsp cooking oil
800 ml water (enough to submerge the meat)
Preparations:
1. Mash ginger and shallot, retrieve juice
2. Mix all Ingredients A (except the tapioca starch), add tapioca starch and mix well, marinate for 30 minutes
3. Soak black fungus until softened and blanch, set aside
Steps:
1. Bring a pot of oil to boil, add marinated pork belly, fry until golden brown, drain and set aside
2. Heat a wok, add 2 tbsp of cooking oil
3. Add garlic and saute
4. Add black fungus and fermented red bean curd (from Ingredients C), fry until fragrant
5. Add fried pork belly, fry quickly
6. Add water and the remaining of Ingredients C, fry evenly
7. Bring to boil, cover with lid and switch to low heat, simmer for 30 minutes
8. Lift the lid, switch to high heat until the sauce turns slightly ticker
9. Turn off the gas, it’s done!
#南洋风味家常菜单 #新年年菜 #nanyangkitchen
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BLACK FUNGUS WITH PORK|PORK WITH BLACK FUNGUS RECIPE|BLACK FUNGUS RECIPE|HOW TO COOK BLACK FUNGUS
BLACK FUNGUS WITH PORK
INGREDIENTS:
Ginger 12.5 g
Spring Onions
Black Fungus 25 g
Pork 125 g
Minced Garlic 1 tbsp
Light Soy Sauce 1 tbsp
Pepper
Dark Soy Sauce 1 tsp
Oyster Sauce 1 tbsp
Sesame Oil 1 tsp
Cooking Wine 1 tbsp
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How to Make - Hakka Braised Pork Belly with Black Fungus Recipe
Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of ... Whereas preserved meats feature in Hakka delicacy, stewed, braised, roast ... as steamed minced pork with preserved vegetables and braised pork with salted vegetables. ... Usually pork belly is used, for its layers of fat and meat.
Ingredients:
- 500 gm pork belly
- 1/2 tbsp light soy sauce
- 1 tsp 5 spice powder
- 1 tsp white pepper powder
- 1 tsp sesame oil
- 1/2 tbsp fermented bean curd liquid
- 1 tbsp chinese cooking wine
- 1 tsp sugar
- 1 nos egg
- 4 tbsp cornflour
- 5 cup cooking oil (for deep fry)
- 2 pcs fermented bean curd
- 2 tbsp cooking oil
- 1 tbsp chopped garlic
- 1 tbsp chopped shallot
- 1 tbsp chopped ginger
- 1.5 tbsp chinese cooking wine
- 1 tsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp 5 spice powder
- 1 tsp sesame oil
- 1 liter water
- a pinch of white pepper
- 20 gm salted mustard green (optional)
- 50 gm dried black fungus
#BonAppetit!!!
#homemade #hakkacuisine #hakkabraisedporkbelly #blackfungus #foodporn #foodlover #easyrecipe #tasty #asmr #allrecipes #foodie #foodnetwork #lovecooking #foodtube #howtomake #howtocook #notalking #simplerecipe #cookingstyle #chinesefood #hakkafood #porkbelly #braisedporkbelly
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Peanut Butter Banana Toast Recipe :
Stir and fry bell pepper and black fungus
#stirfryblackfungus #andbellpepper#joemencrazo
Ingredients:
Bell pepper
Pork
Fresh black fungus
Onion
Garlic
Oyster sauce
Cooking oil
Vlog#5 Stir fry pork strips with black fungus|Simple cooking by ChefChe
250gms.of pork belly(cut into strips)
500grms.of black fungus(cut into strips)
2cloves garlic
1 1/2 tbsp of oyster sauce
1tbsp rice oil
pinch of salt
goji berry
spring onion
Stew Pork Ribs with Black Fungus//Chinese Style
Stew Pork Ribs with Black Fungus Chinese style is a delicious and easy recipe,
If you like the video please don't forget to Subscribe comment like and Share thank you❤
Ingredients:
600 grams pork ribs
1 garlic chop
1 small onion chop
half thump ginzer strips
30 nos. small black fungus
Seasoning:
2 tbsp light soya sauce
1tbsp dark sauce
1 tbsp chinkiang vinegar
2 dust of black pepper
half teaspoon sugar.