Round kitchen Time required : 20minutes
炒め物(回鍋肉)|George ジョージさんのレシピ書き起こし
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Ingredients
- キャベツ : 1/2個
- ピーマン : 3個
- ニンニクの芽 : 2本
- ニンニク : 2かけ
- 生姜 : 10g
- 豚肩ロース肉 : 200g
- (A)鷹の爪 : 適量
- (A)豆豉 : 1つまみ
- (A)豆板醤 : 大さじ1と1/2
- (A)甜麺醤 : 大さじ1
- (B)紹興酒 : 大さじ1
- (B)みりん : 大さじ1
- (B)醤油 : 小さじ1/2
Time required
10minutes
Procedure
-
1)
下ごしらえをする
00:31
Tear the cabbage into bite-sized pieces and mash it lightly with your hands.
Cut the green peppers into bite-sized pieces, cut the garlic buds diagonally, and mince the garlic and ginger.
Sprinkle the pork shoulder loin cut into bite-sized pieces with salt (not listed) and flour (not listed). -
2)
材料ごとに炒める
04:16
Heat oil (not listed) in a frying pan and stir-fry the cabbage, green peppers, and salt (not listed) from 1 over high heat.
Heat oil (not listed) in a frying pan and fry the pork shoulder loin from Step 1 over high heat.
Transfer the stir-fried cabbage, green peppers, and pork shoulder loin to separate containers. -
3)
たれを作る
06:13
Heat oil (not listed) in a frying pan and sauté the garlic and ginger from step 1 over medium heat.
Add (B) in order and boil down lightly. -
4)
すべての材料とたれを絡める
07:11
3にニンニクの芽と2を順に加え、絡めながら炒める。
お皿に盛り付けたら完成。
Point
・You can adjust the spiciness by removing the seeds from the hawk's claws.
・Sake may be substituted for Shaoxing wine.
・Commercially available tube-type garlic and ginger may be substituted.
・When frying the cabbage and green peppers in step 2, steam fry with the lid on.
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