【楊桃美食網-3分鐘學做菜】蒜泥白肉 (Pork with Garlic Sauce)
材料
五花肉 300公克
蔥花 20公克
蒜泥 20公克
Ingredients
Marbled Pork - 300 grams
Chopped Green Onions - 20 grams
Garlic - 20 grams
調味料
醬油膏 3大匙
涼開水 2大匙
糖 1茶匙
香油 1大匙
Seasoning
Soy Sauce Paste - 3 tablespoons
Cold Water - 2 tablespoons
Sugar - 1 Teaspoon
Sesame Oil - 1 tablespoon
做法
1. 將整塊帶皮五花肉放入盤中，灑上米酒，電鍋外鍋加2杯水，放上蒸架按下開關，待蒸氣起來後將五花肉放入，蒸至跳起。
TIPS.米酒可以去除五花肉的腥味，也可以提升肉類的香氣。
2. 醬油膏、糖、蒜泥、蔥花拌勻後，加入香油調勻成醬汁。
3. 將作法1的五花肉取出切片、擺盤，再將醬汁淋至肉片上即可。
Preparation Method
1. Place the pieces of marbled pork with skin into a plate, sprinkle with rice wine, add 2 cup of water into the rice cooker's outer pot. Place onto the steaming rack, press the steam switch and wait for the steam switch to trip.
TIPS. Rice wine can reduce the smell of pork and also enhance the flavor of the meat.
2. Evenly mix in the soy sauce paste, sugar, garlic pulp, and lastly, the chopped green onions until it is a thick marinade. Add sesame oil into the sauce and mix thoroughly.
3. Pull out 1 of the pork slices and place it onto a plate, then pour the sauce onto the meat.
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