Sunday, November 30, 2008

Pork - Bak Hu (Meat floss)

Meat floss (Hokkien: bak-hu, Mandarin: rou-song) can be eaten with rice porridge/congee, used as a bread filling, or you can have it by itself as a snack.

Ingredients – Makes about 11 oz (300 gm) meat floss

  • 1.5 lbs (650 gm) pork shoulder
  • 4-5 cloves of garlic, peeled (optional)
  • Water – enough to cover the meat in the pot; a few cups extra if also making a soup.


Seasoning

  • 2 tsp soy sauce
  • 2 tsp oyster sauce (optional)
  • ½ tsp seasoned salt
  • 5 Tbsp sugar
  • 2 tsp white pepper
  • 2 tsp cayenne pepper (optional)
  • ¼ cup of the stock the meat was cooked in


Method

  1. Trim all visible fat from the pork, and slice the meat into strips about 1” thick. Bring the water to a boil, then add the meat and garlic and cook for 15 minutes. This timing gives the best tasting meat stock for making a soup. The meat stock will be a little sour if the meat is cooked too long.
  2. If planning to use some of the stock to make a soup, scoop some out, leaving enough to cover ¾ of the remaining meat.
  3. Continue to cook the meat on low heat for about 1 hour or until the meat is soft enough to shred easily.
  4. Take the meat out and allow it to cool, reserving ¼ cup of the stock to make the seasoning. Shred the meat.
  5. Mix the seasonings and heat to dissolve the sugar and set it aside.
  6. Heat a wok and fry the shredded meat on medium heat until very little steam is coming out (about 20-30 minutes).
  7. Reduce heat to medium-low. Pour the seasoning mixture, a little at a time, over the meat in the wok. Fry, stirring continuously, until the meat floss is dry and crispy (about 20 minutes).

肉松(福建话是bak hu)可以是配白粥吃,可以当面包的馅料,也可以不配什么,咀馋只吃肉松。


材料 - 可做约11安士(300克)肉松

  • 1.5磅(650克)瘦猪肉
  • 半粒 蒜头去皮(可有可无)
  • 锅的水位盖过肉,可加多几杯水若要煮成汤水


调味料

  • 2茶匙 酱油
  • 2茶匙 蚝酱(可有可无)
  • ½ 茶匙 调味盐
  • 5汤匙
  • 2茶匙 胡椒粉
  • 2茶匙 辣椒粉(可有可无)
  • ¼ 肉味汤


做法

  1. 切掉肉的脂肥,将肉切成约一寸宽。用锅煮水滚后,放进肉块及蒜头煮约15分钟,这时是肉味最好的汤,若肉煮太长久时间,汤味就会有点带酸。
  2. 若想要肉汤,就取出部份的汤,保留还有汤水于肉块的3/4水位。
  3. 继续用慢火煮一小时或至肉块已软可容易弄成丝。
  4. 将肉块捞乾放在盘,冷后可弄肉成丝。保留1/4杯的肉汤做调味料。
  5. 把调味料弄热以溶解白糖,放一旁待用。
  6. 将肉丝放进热镬,用中火炒(约20-30分钟)至已剩很少的湿气。
  7. 调成中慢火,一次倒入少许调味料在肉丝上,继续炒(约20分钟)至肉松已乾脆。
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