【3道香菇猪脚腿独特料理，開胃又好吃！讓你忍不住食慾大開！】
欢迎订阅我们的频道，有您的支持，我们会越做越好！
Makmur Malaya万茂:- / @makmurmalaya1959
Facebook:- / makmurmalaya
Instagram:- / makmurmalaya.os
xiaohongshu:- shorturl.at/ntzB7
TikTok:- tinyurl.com/mpuwdstp
Shopee:- shopee.com.my/makmurmalaya.os
Lazada:- www.lazada.com.my/shop/makmur...
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
泰式酸辣猪脚
材料：
2罐 古龙香菇猪脚腿
1条 白萝卜
1条 红萝卜
6条 辣椒干
2支 香茅
2片 阿参皮
盐和黄糖调味
做法：
1. 泡辣椒干
2. 拍裂香茅
3. 白萝卜去皮，切滚刀块
4. 红萝卜去皮，切滚刀块
5. 烧热铸铁锅，下油
6. 下辣椒干、香茅和阿叁皮爆炒至香
7. 下红白萝卜，翻炒均匀
8. 倒入香菇猪脚腿酱汁，炒匀
9. 加入水（略盖过食材为标准）
10. 煮滚，下盐和黄糖，加盖
11. 焖至萝卜软
12. 夹入香菇猪脚腿，煮滚，放上红色指天椒和芫茜装饰，即可享用
Thai Style Hot & Sour Pork Leg
Ingredients:
2 tins Gulong Pork Leg with Mushrooms
1 Radish
1 Carrot
6 Dried chilies
2 stalks Lemongrass
2 pieces Assam keping
Salt and brown sugar to taste
Method:
1. Soak dried chili
2. Crush lemongrass
3. Remove skin from radish, cut into thick pieces
4. Remove skin from carrot, cut into thick slices
5. Heat up pot, add in oil
6. Sauté dried chilies, lemongrass, assam keping till fragrant
7. Add in radish and stir well
8. Pour in gravy from pork leg and stir well
9. Pour in water (to cover all the ingredients)
10. Bring to a boil, add in salt, brown sugar and cover
11. Simmer till radish has softened
12. Add in pork leg and mushrooms, bring to a boil
13. Garnish, serve immediately
酸辣鱼鳔猪脚
材料：
2罐 古龙香菇猪脚腿
1cm 姜
70克 鱼鳔
20克 黑木耳
20克 红萝卜
3大匙 番茄酱
250毫升 水
1小匙 珠江桥牌白米醋
2大匙 米酒
做法：
1. 姜切片
2. 泡软的黑木耳去硬硬的头部，撕成块状
3. 在铸铁锅下1大匙油，烧热
4. 爆香姜片
5. 加入鱼鳔和黑木耳炒香
6. 倒入香菇猪脚腿酱汁、番茄酱和水
7. 煮滚，加盖，小火焖10分钟
8. 开盖，加入香菇猪脚腿和红萝卜拌匀，煮滚，往锅边淋下米酒，趁热享用
Braised Hot & Sour Fish Maw with Pork Leg
Ingredients:
2 tins Gulong Pork Leg with Mushrooms
1 cm Ginger
70g Fish maw
20g Black fungus
20g Carrot
3 tbsp Tomato sauce
250ml Water
1 tsp Pearl River Bridge white vinegar
2 tbsp Rice wine
Method:
1. Cut ginger into slices
2. Remove the hard part of soaked black fungus and tear into small pieces
3. Add 1 tbsp oil into a pot and heat up
4. Sauté ginger till fragrant
5. Add in fish maw, black wood ear and stir-fry till aromatic
6. Pour in pork leg and mushroom gravy, tomato sauce and water
7. Bring to a boil, cover and simmer at low heat for 10 minutes
8. Open the lid, stir in pork leg and mushrooms, carrot and bring to a boil. Drizzle rice wine along the edge of lid
生日猪脚面线
材料：
2罐 古龙香菇猪脚腿
150克 面线
500毫升水
装饰：烫熟小白菜
做法：
1. 煮滚水，烫熟面线，捞起，盛在碗中，加入1汤匙麻油，拌匀
2. 把香菇猪脚腿连汁倒入小锅
3. 加入500ml水，煮滚
4. 连香菇猪脚腿淋在面线上
5. 放上烫熟小白菜，上桌
Birthday Pork Leg Meeshua
Ingredients:
2 tins Gulong Pork Leg with Mushrooms
150g Meeshua
500ml Water
For garnishing: cooked Siew Pak Choy
Method:
1. Bring water to boil, cook meeshua till soft, dish onto the bowl, add in 1 tbsp sesame oil, mixed well
2. Pour pork leg and mushrooms into a saucepan
3. Add in 500ml water, bring to a boil
4. Pour soup with pork leg and mushrooms over meeshua
5. Garnish with siew pak choy & serve hot
特别鸣谢：Prisca Ooi厨娘 & Yum Yum Publications
============================================================