虾米炒猪肚 Stir-Fried Pig Maw With Dried Shrimp
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材料
猪肚1个、胡椒粉1茶匙（压碎）、姜1块（拍扁）、虾米35克、蒜茸1汤匙、指天椒5条（切碎）
调味料
生抽1汤匙、糖1茶匙、味精½茶匙、蚝油1茶匙
做法
1 把猪肚多余脂肪去除，再用刀乱除黏膜，然后放入干镬烫，并用粗盐和生粉搓洗。（图1）
2 煮滚水，放入猪肚川烫约5分钟。捞出再次冲洗干净。（图2）
3 另锅注入清水半锅，放入胡椒碎、姜及清理干净的猪肚。大火煮滚后，转慢火继续煮1小时，至猪肚够软取出，待凉些，切片备用。（图3-6）
4 热油1汤匙爆香蒜茸、虾米和指天椒。（图7）
5 加入猪肚片，调味料和适量水，拌炒均匀，即可。（图8）
IN GREDIENTS
1 pig maw, 1 tsp pepper corn, 1 pc ginger (smashed),35g dried shrimp, 1 tbsp chopped garlic, 5 chili padi (chopped)
SEASONING
1 tbsp soy sauce, 1 tsp sugar, ½ tsp MSG, 1 tsp oyster sauce
METHOD
1 Clean pig maw and sear in dry wok; wash with coarse salt and corn flour. (pic 1)
2 Blanch pig maw in boiling water for 5 minutes; remove and wash again. (pic 2)
3 Boil half pot of water, put in peppercorn, ginger and clean pig maw; bring to quick boil and then simmer in low heat for 1 hour or until pig maw
are soften, dish out and cut into slices. (pic 3-6)
4 Heat 1 tbsp oil in wok, sauté garlic, dried shrimp and garlic. (pic 7)
5 Add in pig maw, seasoning and some water; stir-fry until well mixed, dish out. (pic 8)
