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胡椒蝴蝶腩煲
胡椒蝴蝶腩煲
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josephinelai2000
e道菜當湯飲又得,當煲仔菜又得,用於火鍋做湯底一樣咁得!
Chinese
Soup
/
Main Dish
Pork
/
Vegetable
Boil
Novice
120 mins
Ingredient and Portion
蝴蝶腩 兩件
白蘿蔔 一個(不用太大)
薑 4片
唐芹菜 適量
白糊椒粒 半兩左右(可隨個人喜好加減)
Seasoning
鹽 適量
胡椒粉 適量
紹酒 適量
Method
1. 蝴蝶腩洗淨切件,下薑出水,備用
2. 白蘿蔔去皮,滾刀切件,備用
3. 唐芹菜洗淨,切段備用
4. 將白胡椒粒盅碎,備用
5. 蝴蝶腩用少許鹽、紹酒、胡椒粉醃1小時左右
6. 油鑊下薑,將蝴蝶腩略炒,加入2碗水及胡椒碎,水滾後轉慢火煲1小時
7. 加入蘿蔔,再煲半小時
8. 加入唐芹菜煮1分鐘
9. 加鹽調味即成
Tips
蝴蝶腩亦即豬肺邊,每隻豬只有一件,最好預早一日叫相熟的豬肉檔留起,否則很難買到~
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