韮菜豬紅 Pig Blood Curd with Chinese Chives #潮州打冷美食 #街頭小食 **字幕 CC Eng. Sub**

🟢食材：
韮菜 100克
豬紅 450克
柱侯醬 1湯匙
豆瓣醬 1湯匙
沙茶醬 1湯匙
蠔油 1湯匙
薑、蒜頭、紅蔥頭 適量

🟢做法：
1️⃣ 豬紅用淡鹽水浸泡30分鐘，汆水洗淨晾乾水。
2️⃣ 爆香薑、蒜頭、紅蔥頭，轉小火下柱侯醬1湯匙、豆瓣醬1湯匙、沙茶醬1湯匙爆香，加入500毫升雞湯、1茶匙糖、少許胡椒粉、1湯匙蠔油、1湯匙老抽、少許生抽，加入豬紅，煮滾後轉小火再煮2分鐘，關火靜置1小時。沒時間就靜置半小時。
3️⃣ 豬紅用小火再煮滾，韮菜下少許紹興酒炒至九成熟盛出，豬紅舀出放韮菜上。

🟢Ingredients:
Chinese chives - 100g
Pig blood curd - 450g
Chu Hou sauce - 1 tablespoon
Chili bean sauce (broad bean chili paste) - 1 tablespoon
Sacha sauce - 1 tablespoon
Oyster sauce - 1 tablespoon
Ginger, garlic, shallots - as needed

🟢Cooking Directions:
1️⃣ Soak the pig blood curd in light salt water for 30 minutes, blanch it in boiling water, rinse with cold water, and let it dry.
2️⃣ Sauté ginger, garlic, and shallot until fragrant, then add Chu Hou sauce, chili bean sauce, and sacha sauce over low heat. Add 500 ml of chicken broth, 1 teaspoon of sugar, a pinch of white pepper powder, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, and a little light soy sauce. Add the pig blood curd, bring to a boil, then simmer for 2 minutes over low heat. Turn off the heat and sit for 1 hour. If you don't have time, sit for half an hour.
3️⃣ Simmer the pig blood curd over low heat to a boil, then stir-fry the Chinese chives with a little Shaoxing wine until 90% cooked. Scoop out the pig blood curd and place it on top of the Chinese chives.

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