#懷舊街頭小食豬

Temperature falls to 15 C tonight, the weather will be cooler and cooler. Make a claypot to make you warm.

豬紅豬皮蘿蔔魚蛋煲
Radish and fishball claypot with pigs' blood and pigs' skin

⬇️⬇️English recipe follows⬇️⬇️
豬紅豬皮蘿蔔魚蛋煲

材料：
豬紅4兩
豬皮4兩
白蘿蔔1斤
炸魚蛋1包
蒜蓉

處理：
1. 大火煲滾1鑊水，放豬皮出水，加入米酒2湯匙及粗鹽1大湯匙，烚至軟身。
2. 另一邊，豬紅放煲內，加入清水1升，大火煲滾，加入米酒2湯匙及粗鹽1湯匙。
3. 白蘿蔔，切兩端，滾刀切。
4. 大火在煲仔內煲滾清水半升，加入粗鹽1湯匙，放白蘿蔔，熄火浸至透明。
5. 豬紅已滾至起泡，擎乾水，浸冰水令其爽脆。
6. 豬皮已烚好，夾起，清水浸洗幾次。
7. 豬皮，切一塊塊。
8. 預備好煲仔。

烹調：
1. 大火在鑊內燒熱油2湯匙。
2. 放豬皮爆香。
3. 轉慢火，加入調味料：
a. 蒜蓉1茶匙
b. 柱侯醬半茶匙
c. 蠔油1湯匙
d. 老抽1茶匙
e. 糖1湯匙
f. 豆瓣醬1茶匙
轉大火，炒勻，加入大滾水蓋調過豬皮面，冚蓋，大火滾起，轉中火，炆10分鐘。
4. 撈起白蘿蔔，放魚蛋入煲仔內，浸10秒，撈起。
5. 豬紅，擎乾水。
6. 豬皮已炆至軟身，加入白蘿蔔，酌量加入大滾水，加入魚蛋及豬紅，冚蓋，炆5分鐘。
7. 白蘿蔔及豬皮，放入煲仔內。
8. 預備生粉芡。
9. 加入適量生粉芡在豬紅及魚蛋內，大火滾起。
10. 豬紅及魚蛋，倒內煲仔內。
11. 完成，可享用。

Radish and fishball claypot with pigs' blood and pigs' skin

Ingredients:
Pigs' blood 4 taels
Pigs' skin 4 taels
White radish 1 catty
Fried fishballs 1 pack
Garlic sauce

Preparation:
1. Heat up a wok of water at high flame. Boil the pig's skin. Add in 2 tbsp of rice wine and 1 big tbsp of cooking salt. Boil it until it turns soft.
2. On the other side, put pigs' blood in a pot. Add in 1L of water. Heat up at high flame. Add in 2 tbsp of rice wine and 1 tbsp of cooking salt.
3. The radish, get it peeled. Cut both ends. Cut into pieces.
4. Heat up 0.5L of water at high flame in a claypot. Add in 1 tbsp of cooking salt. Put radish in it. Turn off fire and soak it until it is transparent.
5. Pigs' blood has been boiled up with bubbles arising, get it drained. Soak in iced water to make it crispy.
6. Pigs' skin has been boiled well, pick it up. Soak and rinse several times.
7. Pigs' skin, cut in pieces.
8. Get ready for a claypot.

Steps:
1. Heat up 2 tbsp of oil at high flame in wok.
2. Put pigs' skin and fry well.
3. Turn to low flame, add seasoning:
a. Garlic sauce 1 tsp
b. Chu hou sauce 0.5 tsp
c. Oyster sauce 1 tbsp
d. Dark soya sauce 1 tsp
e. Sugar 1 tbsp
f. Chili bean sauce 1 tsp
Turn to high flame, fry well. Add in boiled-up water just covering up the ingredients. Cover up the wok. Heat up at high flame. Turn to medium flame. Braise for 10 minutes.
4. Pick up the radish. Put fish balls into the pot. Soak for 10 seconds. Pick them up.
5. Pigs' blood, get it drained.
6. Pigs' skin has been softly braised, add in the radish. Add in appropriate amount of water. Add in fishballs and pigs' blood. Cover up the wok. Braise for 5 minutes.
7. The radish and pigs' skin, put into the claypot.
8. Prepare tapioca sauce.
9. Add in appropriate amount of tapioca sauce into the pigs' blood and fishballs. Heat up at high flame.
10. Pigs' blood and fishballs, are to be poured into the claypot.
11. Complete. Serve.

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