【豉油豬皮】尋找老香港味道😭車仔檔🛒車仔麵🍜最簡易製作🍲香港街頭小食🐷 懷舊特色小食🐖家中做到😋帶你去買🛒簡單容易方法HK-Style Pork Skin🐷Classic HK Street Food

支竹處理過程   • 支竹處理過程🥓💦支竹浸發👈處理過程🙏話你知   特色小食系列播放清單    • 甜品🍨 糖水🥣(系列)播放清單   🍻凍飲 / 熱飲☕/ 煲嘢飲🔥    • Плейлист   🔥🔥🔥我有2700多條片🎬大家入呢個網址 😁全部可以睇曬🙏 https://goo.gl/cuyAZa hip🔥🔥🔥 🔥🔥I have more than 2700 movies🎬Everyone enters this URL 😁All can be viewed 🙏 https://goo.gl/cuyAZa hip🔥🔥 ⬇⬇English recipe follows⬇⬇ 🔥豉油豬皮 重點🔥 1,豬皮,首先用鹽及紹興酒煲滾, 熄火,焗一焗,再清洗,將污漬及 異味,徹底清除 2, 豬皮會越煲越淋,想食有口感 嘅豬皮,無須煲太耐,入味,彈牙, 就最好食啦 材料： 豬皮100克（約2兩） 調味料： 生抽2湯匙 冰糖2粒 鹽1湯匙 紹興酒1湯匙 處理： 1. 煲一大煲滾水，加入1湯匙紹興酒及1湯匙鹽將豬皮出水2分鐘，熄火冚蓋，焗出異味。 2. 焗了5分鐘，清洗豬皮及洗走黑色粒粒，擎乾水。 3. 裁剪豬皮，但不要太細塊。 烹調： 1. 煲滾500毫升水。 2. 放入2粒冰糖及2茶匙豉油，直至煮溶。 3. 放入豬皮，轉大火，不停攪動，煮3分鐘，令豬皮入味。 4. 煮滾後，冚蓋熄火，焗2分鐘以上。 5. 揭起蓋，又再轉回大火，再次煮滾。 6. 冚蓋，熄火，再焗5分鐘。 7. 再開大火，煮熱一點，上碟。 Hogskin Ingredients: Hogskin 100g (about 2 taels) Seasonings: Light soya 2 tbsps sauce Rock sugar 2 cubes Salt 1 tbsp Shaoxing wine 1 tbsp Preparation: 1. Put the hogskin a big pot of boil up water, add 1 tbsp shaoxing wine and 1 tbsp salt, boil for 2 minutes and keep the lid shut in order to help releasing out the smelly tastes. 2. Having kept the lid shut for 5 minutes, rinse the hogskin especially the black impurities, hang dry. 3. Cut the hogskin, but not too small. Steps: 1. Boil up 500ml water in wok. 2. Put 2 cubes of rock sugar and 2 tsp of light soya sauce into wok, until they get melted. 3. Put hogskin into wok, turn to high flame, stir slowly and continuously until hogskin has obsorbed the seasonings. 4. The sauce in wok has been boiled up, turn off the flame and keep the lid shut for 2 minutes more. 5. Lift up the lid again, turn to high flame, boiling up the hogskin again. 6. Turn off the fire and keep the lid shut for 5 minutes. 7. Turn on high flame, heat up for more time, serve.