發財大利｜髮菜炆豬脷｜Stewed Pork Tongue with Black Moss #賀年菜 **字幕CC Eng. Sub**

🟢食材： 豬脷 650克 冬菇 60克 髮菜 15克 薑、蒜頭、紅蔥頭 適量 月桂葉 2片 八角 1粒 冰糖 1湯匙 柱侯醬 1湯匙 紹興酒 1湯匙 老抽 1湯匙 蠔油 1湯匙 🟢做法： 1️⃣ 冬菇浸軟，水留作炆豬脷用。 2️⃣ 髮菜浸泡5分鐘， 用少食油拌勻再清洗一遍。 3️⃣ 豬脷汆水，去除白膜洗淨。 4️⃣ 豬脷爆香，下薑、蒜頭、紅蔥爆香，下1湯匙柱侯醬、冬菇、1湯匙紹興酒、1湯匙老抽、1湯匙蠔油、1湯匙冰糖、月桂葉、八角，加入浸冬菇水及熱水，大火燒開炆10分鐘，轉小火炆35分鐘，收汁至適量時撈出豬脷，下髮菜炆5分鐘，豬脷切件和冬菇髮菜一拼上碟。 🟢Ingredients: Pork Tongue - 650g Dried Shiitake Mushrooms - 60g Black Moss - 15g Ginger, Garlic, Shallots - as needed Bay Leaves - 2 leaves Star Anise - 1 piece Rock Sugar - 1 tablespoon Chu Hou Sauce - 1 tablespoon Shaoxing Wine - 1 tablespoon Dark Soy Sauce - 1 tablespoon Oyster Sauce - 1 tablespoon 🟢Cooking Directions: 1️⃣ Soak the dried shiitake mushrooms until soft, reserve the water for braising pork tongue. 2️⃣ Soak the black moss for 5 minutes, mix with a little oil and rinse again. 3️⃣ Blanch the pork tongue in boiling water, remove the white membrane and wash. 4️⃣ Saute the pork tongue until fragrant, add ginger, garlic, and shallot and continue sauteing. Add 1 tablespoon of Chu Hou sauce, dried shiitake mushrooms, 1 tablespoon of Shaoxing wine, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of rock sugar, bay leaves, and star anise. Add the water reserved from soaking the dried shiitake mushrooms and hot water. Bring to a boil over high heat and braise for 10 minutes, then reduce the heat to low and braise for 35 minutes until the sauce is reduced to the desired amount. Remove the pork tongue and add the black moss, braise for 5 minutes. Cut the pork tongue into pieces and serve with the black moss and dried shiitake mushrooms. Facebook: https://www.facebook.com/profile.php?.... Twitter:   / o_e_cook   Instagram:   / o_e_cook   作品分享:   / 1885999698348679   ✳    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒