蠔油花生炆豬尾 Braised Pork Tail with Peanut in Oyster Sauce **字幕 CC Eng. Sub**

🟢食材：
豬尾 310 克
花生 200 克
蒜頭 2粒
薑 1塊
紅蔥頭 1粒
八角 1粒
冰糖 1塊
紹興酒 1湯匙
蠔油 1湯匙
柱侯醬 1湯匙
生抽 1湯匙
老抽 1/2湯匙
鹽 少許

🟢做法：
1️⃣ 花生洗淨浸泡 3 至 4 小時備用。
2️⃣ 豬尾汆水洗淨切件，熱鍋下油下豬尾爆香，下薑、蒜頭、紅蔥頭爆香，下 1 湯匙柱侯醬、1 湯匙蠔油、1 湯匙紹興酒、1 粒八角、1 小塊冰糖、花生，加入熱水蓋過肉面，小火炆 45 分鐘，關火焗 15 分鐘，加入生抽 1湯匙、老抽 1/2湯匙、少許鹽，收汁上碟。

🟢Ingredients:
Pig's tail - 310g
Peanuts - 200g
Garlic - 2 cloves
Ginger - 1 piece
Shallot - 1 piece
Star anise - 1 piece
Rock sugar - 1 piece
Shaoxing wine - 1 tablespoon
Oyster sauce - 1 tablespoon
Chu Hou sauce - 1 tablespoon
Light soy sauce - 1 tablespoon
Dark soy sauce - 1/2 tablespoon
Salt - a pinch

🟢Cooking Directions:
1️⃣ Wash and soak the peanuts for 3 to 4 hours, then set aside.
2️⃣ Blanch the pork tail in boiling water, then wash and cut into pieces. Heat oil in a pan, add the pork tail and stir-fry until fragrant. Add ginger, garlic, and shallot, and continue stir-frying until aromatic. Add 1 tablespoon of Chu Hou sauce, 1 tablespoon of oyster sauce, 1 tablespoon of Shaoxing wine, 1 star anise, 1 small piece of rock sugar, and the soaked peanuts. Add enough hot water to cover the meat, cover the pan, and simmer over low heat for 45 minutes. Then, turn off the heat and let it rest for 15 minutes. Finally, add 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, and a pinch of salt. Stir and simmer until the sauce thickens. Serve.

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