慢炖锅中式炖猪肉

慢炖锅中式炖猪肉

Ingredients

  • 2汤匙(30毫升)植物油
  • 4磅(1800克)去骨猪肩肉,切成2英寸(5厘米)大小的块状
  • 1棵大葱,修整,切片
  • 1个小洋葱,四分切瓣
  • 6个蒜瓣,剁碎
  • 5叶小白菜,修整,纵向切片
  • 2个大红萝卜,去皮,切片成1/2英寸(1.2厘米)厚
  • 1杯(237毫升)切片的大白菜
  • 2罐(每罐14 1/4盎司/400毫升)鸡高汤
  • 1/4杯(60毫升)酱油
  • 1/4杯(60毫升)拉差泰式甜辣酱
  • 1/4杯(60毫升)海鲜酱
  • 2汤匙(30毫升)红糖
  • 4个八角茴香
  • 4个1x3英寸(2.5x7.5厘米)橙皮
  • 2个干红辣椒
  • 1块(1英寸/2.5厘米)鲜姜,去皮,磨碎
  • 切片的小白菜(根据口味)
  • 拉差泰式甜辣酱(根据口味)
  • 切片的青柠(根据口味)

Directions

  1. 开中高火,向平底煎锅中放油,加热。先向锅中加入一半猪肉。煎炸直至表面变成褐色。然后再煎另一半猪肉。把煎好的猪肉放入慢炖锅内胆中。
  2. 搅拌加入青蒜、洋葱、大蒜、小白菜、红萝卜、卷心菜、鸡高汤、酱油、拉差泰式甜辣酱、海鲜酱、红糖、大茴香、橙皮、红辣椒和生姜到内胆中。
  3. 盖上锅盖,以高档慢炖4至4 1/2小时,或者低档慢炖8至8 1/2小时,直至肉质炖嫩。食用前,去除大茴香、橙皮和红辣椒。拌入小白菜。食用时,可搭配剩余的拉差泰式甜辣酱和切片青柠。
份量:8-10

RECIPE TAGS

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