蝦醬蒸豬肉 Steamed Pork Belly With Shrimp Sauce

🟢材料:
豬腩肉 300克
薑3片
蝦醬1湯匙
米酒1湯匙
生粉/澱粉 1湯匙
糖 1茶匙
匙豉油1/4茶匙
油1茶匙
胡椒粉少許

🟢做法:
1️⃣ 豬肉洗淨吸乾水，切片。
2️⃣ 蝦醬1湯匙與米酒1湯匙混和，加入豬肉，1茶匙糖，1/4茶匙豉油，少許胡椒粉，薑絲，拌勻。
3️⃣ 加入生粉/澱粉1湯匙，拌勻，1茶匙油，拌勻，盡量攤薄放碟上。
4️⃣ 大火蒸12分鐘(如確定豬肉沒有重疊蒸10分鐘)。

📌 oe烹飪小知識：
蝦膏是用小蝦加入鹽經發酵、磨漿、暴曬而成。蝦醬以蝦膏為主要原料，加入紅蔥頭、蒜頭、魚露等製成，味鹹且濃烈，顏色呈暗紅偏灰，可以用來炒飯炒菜，廣東人喜歡用來炒鮮魷和蒸腩肉，味道一絕，但其味喜惡者則各走極端。

🟢Ingredients:
Pork belly - 300 g
Ginger - 3 slices
Shrimp paste - 1 tablespoon
Rice wine - 1 tablespoon
Cornstarch -1 tablespoon
Sugar - 1 teaspoon
Light soy sauce - 1/4 teaspoon
Oil - 1 teaspoon
White pepper powder - a small amount

🟢Cooking Directions:
1️⃣ Rinse pork belly and pat dry. Cut into slices.
2️⃣ Mix 1 tablespoon shrimp paste with 1 tablespoon rice wine. Add to pork, along with 1 teaspoon sugar, 1/4 teaspoon soy sauce, a pinch of white pepper powder, and ginger. Mix well.
3️⃣ Add 1 tablespoon of cornstarch and 1 teaspoon of oil to the pork mixture. Mix well and spread out on a dish.
4️⃣ Steam over high heat for 12 minutes (10 minutes if the pork slices are not overlapping).

📌 oe Cooking Trivia：
Shrimp paste is made by fermenting and grinding small shrimp with salt, then drying it in the sun. Shrimp sauce, made from shrimp paste, is mixed with ingredients such as shallots, garlic, and fish sauce. It has a salty and strong flavor with a dark reddish-gray color. It can be used to stir-fry rice and vegetables, and Cantonese people like to use it to stir-fry fresh squid and steam pork belly, which is absolutely delicious. However, opinions on its taste vary greatly.

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