Home > 腊味蒸芽菇 Steamed Waxed Meat with Nga Ku

腊味蒸芽菇 Steamed Waxed Meat with Nga Ku

  • 2020-01-20
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    【材料】
    芽菇200克、1双腊肠、1只腊鸭腿
    【调味料】
    A:糖1⁄4茶匙、盐1⁄4茶匙、鸡精粉1⁄2茶匙
    B:绍兴酒1汤匙
    【做法】
    1. 芽菇削皮切片，加入调味料A，捞匀腌1⁄2小时。（图1-2）
    2. 腊肠、腊鸭腿川烫滚水后，切片排放在芽菇片上。（图3-5）
    3. 淋入绍兴酒后，以中火蒸约30分钟即可。（图6）

    【Ingredients】
    200g Hga Ku (arrowhead), 1 pair Chinese sausages, 1 waxed whole-leg duck
    【Seasoning】
    A:1⁄4 tsp sugar, 1⁄4 tsp salt, 1⁄2 tsp chicken powder

    B:1 tbsp Chinese cooking wine
    【Method】
    1. Skinned Nga Ku and cut into slices and then marinate with seasoning A for 1⁄2 hour. (pic 1-2)
    2. Blanch Chinese sausages and waxed duck in boiling water and then cut into slices; place on top of Nga
    Ku. (pic 3-5)
    3. Pour in Chinese cooking wine and steam in medium heat for 30 minutes, done. (pic 6)