按此列印食譜 (Print Recipes)

1-  豬肉用"通少中式醃肉法"醃15分鐘備用, 同時, 豆卜切半, 臘腸切粒, 瑤柱撕成絲備用, 易潔鑊中火落油1/2湯匙起鑊, 加入粟米粒和臘腸粒炒2分鐘, 加入豬肉撈勻
     Marinade the pork with "Tony marinade method" for 15 minutes.  Meanwhile, cut the tofu puff in half.  Dice the sausage.  Shred the scallop.  Heat the pan with 1/2 tbsp of oil over medium heat.  Stir-fry the corn and sausage for 2 minutes.  Add in the pork and mix it well.

2-  豆腐卜平均釀入豬肉料, 然後好好壓實, 易潔鑊大火落油1湯匙起鑊, 將豬肉豆卜(豬肉的一面向底)煎成金黃
     Stuff the pork mixture into the each tofu puff evenly.  Press it well.  Heat hte pan with 1 tbsp of oil over high heat.  Pan fry the pork mixture until brown. 

3-  加入雞湯煮滾, 轉中火, 蓋頂炆5分鐘, 粟粉和凍水攪勻備用
     Add in the chicken broth and bring it to boil.  Turn the heat to medium.  Cover and simmer for 5 minutes.  Mix the corn starch and water until smooth and put it aside.

4-  豬肉豆卜先上碟, 將瑤柱絲和金菇加入汁料煮2分鐘, 逐少加入粟粉水至杰身, 淋上豆卜上即成
     Dish up the tofu puff and keep the sauce in the pan.  Add in the shredded scallop and mushroom and cook for 2 minutes.  Stir and add in the corn starch mixture until the sauce is thicken.  Pour it over the tofu puff.  Serve it in hot.