最近版上气氛十分凝重，刚好这两天又做了肉燥 就来发一下食谱XDDD 这个食谱算是吃过所有人都称赞，和小吃摊口味最像的 份量做好大概是一个5qt（大概5L）的锅，六到八分满［看汁要多少］ 有兴趣的可以直接分享，这是不负责食谱 我觉得是不会失败，如果失败... 请你的另一半吃掉它！！！！ 英文翻译也是不负责XD 不过至少我现在给美国人看过，他们说是看得懂也做得出来［茶］ 材料： Ａ 猪肉4lb（肥一点） 红葱头1lb 乾香菇，泡水後切碎大概3/4~ 1cup (1cup = 240cc) 米酒 1/2 cup 猪油 90cc 姜末4 tbsp（1tbsp = 15cc） Ｂ 酱油 冰糖 1tbsp 八角 2 黑胡椒粉 1 tbsp 花椒粉（选择性）1/8 tsp （1tsp =5ml），约一撮 ingredients: A pork 4lb　(groun pork is ok, but not suggested, it is too FINE) red pearl onion 1lb dry shitake (chopped after rehydrated）3/4~1 cup rice wine 1/2 cup lard 6 tbsp minced fresh ginger 4 tbsp B soy sauce rock candy 1 tbsp star anise 2 black pepper powder 1 tbsp sichuan pepper powder 1/8 tsp / about 1 pitch sesami oil 1/2 tbsp 作法： 1. 将泡开的香菇（>600ml, 冷水半小时）、红葱头去皮、猪肉洗净後擦乾，切碎 　 泡香菇的水留下 Rehydrate dry shitake with cold water(>600ml) for more than half hour, or until soft to chop, remove the skin of red pearl onion, and wash the pork and pat dry. Drain the shitake and chop all shitake, onion and pork fine and seperately. Keep the water used to rehydrate the shitake 2. 用中火，用2tbsp的猪油，将一些姜（一撮）爆至焦黄，再放入红葱头炒 　 至微黄，大概要花三到五分钟 In a skillet, melt 2 tbsp lard over medium heat then cook and stir a pitch of chopped ginger till golden brown. Then cook and stir all the chopped red pearl onion until litghly brown. It takes about 3~5 mins. 3. 含炒过的红葱头，将Ａ所有的分成四份。将泡香的水放至大锅中(>5qt)，开大火 　 将分过的材料依序下锅：猪油→红葱头、姜末（至焦黄）→猪肉 　 猪肉表面熟後，放入2 tbsp的米酒，炒至酒精蒸乾，加入香菇拌炒一下，放入大锅中 Devide ingredients A into 4 portion equally. Use a pot (no smaller than 5qt), pour in the water used to rehydrate the shitake then boil over high heat. Meanwhile, melt 1 portion of lard, stir 1 portion of red pearl onion and ginger until the ginger is golden brown. Then stir the pork in the same skillet until all the surfaces are no longer pink. Pour in 2 tbsp of rice wine, stir until get rid of the alchoho. Add shitake, stir then pour in the pot. Repeat this for 4 times for all 4 portions of indredients A. 4. 加入所有材料Ｂ至大锅，大火滚30mins，适时补充水量，水量至少要淹过所有的料 Add all ingredients B to the pot, boil over high heat for 30mins, add water as necessary. All the ingredients should sink in the water. 5. 捞出八角，这时已经可以吃了，想要更像那种路边摊，就放凉、再滚10min，重覆2~4次 Fish the star anise, the meat sauce is ready to serve. For better result - somewhat STREET FOOD STYLE! Cool to room temperature or cooler then reboil for 10mins. Repeat this for 2~4 time until the meat is deeply flavored. ＊＊请不要把八角留在锅里，味道会重到很惊悚orz ** DO NOT LEAVE THE STAR ANISE IN THE POT, THE SAUCE WILL BE NASTY OVER-FLAVORED!!!! 保存方式，可以存大概两周到一个月 将玻璃罐洗乾净，晾乾或烘乾，将肉燥放入，放满到几进表面张力 後在瓶口铺上保鲜膜，刮去保鲜膜和肉燥之间的空气，盖紧 盖子要盖在保鲜膜上面 Preserve for longer~ Clean a glass jar, air dry. Pour the sauce in, until full (very top of the jar mouth), cover the mouth with clear wrap and remove all the bubbles between the wrap and the sauce. Secure the lid over the wrap and keep refrigerated. 打完收工 这真的超好吃的-\\\\\\\\\\\- 我可以餐餐吃这个吃一周，哈哈哈 英文翻议如果有问题，要跟我说啊Orz 我很怕我一直犯那种愚蠢的错误，囧 --

※ 发信站: 批踢踢实业坊(ptt.cc) ◆ From: 67.241.169.241 我看到标shallot的比较长，标red pearl onion的比较圆 不保证在我这边看到的英文说法各地皆同 不过我看到的生的red pearl onion吃起来比shallot呛一点（切起来也是） 但是刚刚google一下，出来的照片好像又是一样的东西= =... 我明天要去超市，顺便再研究一下 这就是我的目的，哈哈 ※ 编辑: yajuwen 来自: 67.241.169.241 (04/05 17:37)