雅思口語(yǔ)素材：美食口語(yǔ)-紅燒豬蹄
Ingredients:
材料：
2 pcs/750g Pork trotter
__________________1._________________________
10 - 12 Dried black mushrooms
10-12粒香菇
1 stalk Spring onion
1支青蔥段
4-6 pcs Ginger slices
_______2._________
1 pc Star anise
1個(gè)八角茴香
1 tbsp Dark soya sauce
1大勺老抽
1 tbsp Light soya sauce
1大勺生抽
25g Jiafan rice wine
25克加飯酒
5-8 pcs Szechuan pepper corns
____________3.____________
1 tbsp Salad oil
1大勺沙拉油
1 tsp Salt
1小勺鹽
15g Sugar
15克白糖
4-5 pcs Dried chili
4-5個(gè)干辣椒
Some water
適量清水
Method/做法:
1. Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
1. 將豬蹄洗凈，飛水3-4分鐘撈出備用。
2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
2. 豬蹄放入高壓鍋里，入水沒過(guò)蹄子，加入香菇，姜片，蔥段，料酒，2種醬油和八角。煮上大約15分鐘。
3. Heat up a wok with salad oil. Add in sugar and salt until fragrant and sugar has melted. Transfer the trotter from the presser cooker to the wok and bring to a boil. Add in dried chili and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.
3. 油燒熱，放入砂糖炒出香味至冰糖融化。將湯水與豬蹄一起從高壓鍋轉(zhuǎn)至鍋里，燒開后，加入干辣椒，用鹽調(diào)味。小火燒至豬蹄軟爛，大火收至湯汁濃稠即可出鍋，灑上一些蔥花裝飾。趁熱食用。
Ingredients:
材料：
2 pcs/750g Pork trotter
__________________1._________________________
10 - 12 Dried black mushrooms
10-12粒香菇
1 stalk Spring onion
1支青蔥段
4-6 pcs Ginger slices
_______2._________
1 pc Star anise
1個(gè)八角茴香
1 tbsp Dark soya sauce
1大勺老抽
1 tbsp Light soya sauce
1大勺生抽
25g Jiafan rice wine
25克加飯酒
5-8 pcs Szechuan pepper corns
____________3.____________
1 tbsp Salad oil
1大勺沙拉油
1 tsp Salt
1小勺鹽
15g Sugar
15克白糖
4-5 pcs Dried chili
4-5個(gè)干辣椒
Some water
適量清水
Method/做法:
1. Wash trotters and clean well. Bring half a pot of water to a boil. Put in trotter and parboiled for 3-4 minutes.
1. 將豬蹄洗凈，飛水3-4分鐘撈出備用。
2. Remove and place the trotter in a pressure cooker together with the dried mushrooms, ginger slices, spring onion, rice wine, soya sauces and star anise. Add in enough water to cover the trotter and cook for about 15 minutes.
2. 豬蹄放入高壓鍋里，入水沒過(guò)蹄子，加入香菇，姜片，蔥段，料酒，2種醬油和八角。煮上大約15分鐘。
3. Heat up a wok with salad oil. Add in sugar and salt until fragrant and sugar has melted. Transfer the trotter from the presser cooker to the wok and bring to a boil. Add in dried chili and flavoured with salt. Reduce the heat and continue to simmer until the sauce turns thick and the trotter is cooked through. Dish out and sprinkle with some chopped spring onions. Serve the dish immediately.
3. 油燒熱，放入砂糖炒出香味至冰糖融化。將湯水與豬蹄一起從高壓鍋轉(zhuǎn)至鍋里，燒開后，加入干辣椒，用鹽調(diào)味。小火燒至豬蹄軟爛，大火收至湯汁濃稠即可出鍋，灑上一些蔥花裝飾。趁熱食用。
