⬇️⬇️English recipe follows⬇️⬇️ 燜豬尾煲 材料： 急凍豬尾8條 薑6片 娃娃菜一棵 辣椒碎及蔥粒適量 處理： 1. 豬尾，清水解凍。 2. 豬尾已解凍，倒去水分，加入粗鹽一湯匙，乸15分鐘，去除雪味、腥味，及加入少許鹹味。 3. 豬尾，清水沖洗乾淨。 4. 預備一鑊水，加入粗鹽一湯匙，放豬尾落鑊，大火滾起至起泡，清水沖洗乾淨，擎乾水，切細舊。 5. 娃娃菜，切去根部，清水洗乾淨。 6. 預備好煲仔。 烹調： 1. 大火在鑊內燒熱油一湯匙。 2. 加入薑片及豬尾爆香。 3. 轉最慢火，加入調味料： a. 南乳半磚 b. 豆瓣醬一湯匙 c. 生抽一湯匙 d. 蠔油一湯匙 e. 老抽一湯匙 轉大火，爆香，加入大滾水蓋過面，加入冰糖2粒，冚蓋，大火滾起，轉中慢火，燜20分鐘。 4. 豬尾，再加入大滾水，冚蓋，繼續用中慢火，燜10分鐘。 5. 另一邊，娃娃菜，放煲內。 6. 豬尾已燜腍，倒入煲仔內，冚蓋，大火滾起。 7. 灑上蔥粒及辣椒碎。 8. 完成，上碟，可享用。 Braised pigs' tails pot Ingredients: Frozen pigs' tails 8 Nos. Ginger 6 slices Baby wongbok 1 No. Chili and green onion cubes appropriate amount Preparation: 1. Pigs' tails, defrost in tap water. 2. Pigs' tails have been defrosted, pour away water. Add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to them. 3. Pigs' tails, rinse thoroughly. 4. Get ready for a wok of water. Add in 1 tbsp of cooking salt, put the pigs' tails in it. Heat up at high flame until bubbles arising up. Rinse thoroughly. Drain. Cut in pieces. 5. Baby wongbok, cut the root. Rinse thoroughly. 6. Get ready for a pot. Steps: 1. Heat up 1 tbsp of oil at high flame in wok. 2. Add in ginger and pigs' tail, fry well. 3. Turn to the lowest flame. Add seasoning: a. Beancurd red half cube b. Chili bean sauce 1 tbsp c. Light soya sauce 1 tbsp d. Oyster sauce 1 tbsp e. Dark soya sauce 1 tbsp Turn to high flame. Fry well. Add in boiled-up water just covering up the ingredients. Add in 2 cubes of rock sugar. Cover up the wok. Heat up at high flame. Turn to medium-low flame and braise for 20 minutes. 4. Pigs' tail, add in boiled-up water again. Cover up the wok. Continue to braise at medium-low flame for 10 minutes. 5. On the other side, baby wongbok, put in the pot. 6. Pigs' tails have been softly braised, pour into the pot. Cover it up. Heat up at high flame. 7. Put green onion and chili cubes on top. 8. Complete. Put on plate. Serve.
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⬇️⬇️English recipe follows⬇️⬇️
燜豬尾煲
材料：
急凍豬尾8條
薑6片
娃娃菜一棵
辣椒碎及蔥粒適量
處理：
1. 豬尾，清水解凍。
2. 豬尾已解凍，倒去水分，加入粗鹽一湯匙，乸15分鐘，去除雪味、腥味，及加入少許鹹味。
3. 豬尾，清水沖洗乾淨。
4. 預備一鑊水，加入粗鹽一湯匙，放豬尾落鑊，大火滾起至起泡，清水沖洗乾淨，擎乾水，切細舊。
5. 娃娃菜，切去根部，清水洗乾淨。
6. 預備好煲仔。
烹調：
1. 大火在鑊內燒熱油一湯匙。
2. 加入薑片及豬尾爆香。
3. 轉最慢火，加入調味料：
a. 南乳半磚
b. 豆瓣醬一湯匙
c. 生抽一湯匙
d. 蠔油一湯匙
e. 老抽一湯匙
轉大火，爆香，加入大滾水蓋過面，加入冰糖2粒，冚蓋，大火滾起，轉中慢火，燜20分鐘。
4. 豬尾，再加入大滾水，冚蓋，繼續用中慢火，燜10分鐘。
5. 另一邊，娃娃菜，放煲內。
6. 豬尾已燜腍，倒入煲仔內，冚蓋，大火滾起。
7. 灑上蔥粒及辣椒碎。
8. 完成，上碟，可享用。
Braised pigs' tails pot
Ingredients:
Frozen pigs' tails 8 Nos.
Ginger 6 slices
Baby wongbok 1 No.
Chili and green onion cubes appropriate amount
Preparation:
1. Pigs' tails, defrost in tap water.
2. Pigs' tails have been defrosted, pour away water. Add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to them.
3. Pigs' tails, rinse thoroughly.
4. Get ready for a wok of water. Add in 1 tbsp of cooking salt, put the pigs' tails in it. Heat up at high flame until bubbles arising up. Rinse thoroughly. Drain. Cut in pieces.
5. Baby wongbok, cut the root. Rinse thoroughly.
6. Get ready for a pot.
Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. Add in ginger and pigs' tail, fry well.
3. Turn to the lowest flame. Add seasoning:
a. Beancurd red half cube
b. Chili bean sauce 1 tbsp
c. Light soya sauce 1 tbsp
d. Oyster sauce 1 tbsp
e. Dark soya sauce 1 tbsp
Turn to high flame. Fry well. Add in boiled-up water just covering up the ingredients. Add in 2 cubes of rock sugar. Cover up the wok. Heat up at high flame. Turn to medium-low flame and braise for 20 minutes.
4. Pigs' tail, add in boiled-up water again. Cover up the wok. Continue to braise at medium-low flame for 10 minutes.
5. On the other side, baby wongbok, put in the pot.
6. Pigs' tails have been softly braised, pour into the pot. Cover it up. Heat up at high flame.
7. Put green onion and chili cubes on top.
8. Complete. Put on plate. Serve.
咁多膠質(皮膚靚爆鏡）
This pigs' tail claypot, which is with a lot of advantages to us. Make this claypot tonight. It will make you warm.
燜豬尾煲
Braised pigs' tails pot