食材
豬紅 Pig blood curd 600克/g
韭菜 Chinese chives 150克/g
鹽 Salt 2湯匙/tbsp
紹興酒 Shaoxing wine 2湯匙/tbsp
調味料
薑蓉 Ginger paste 1湯匙/tbsp
蒜蓉 Garlic paste 2湯匙/tbsp
豆瓣醬 Spicy bean paste 2湯匙/tbsp
沙嗲醬 Satay sauce 1湯匙/tbsp
鹽 Salt 1茶匙/tsp
糖 Sugar 1湯匙/tbsp
蠔油 Oyster sauce 1湯匙/tbsp
老抽 Dark soy sauce 2茶匙/tsp
作法:
1 ：
韭菜切段備用 Cut the Chinese chives into sections and set aside.
2 ：
煲滾水，下鹽及紹興酒，下豬紅灼2-3分鐘，撈起瀝水 Bring a pot of water to a boil, add salt and Shaoxing wine, and blanch the pig blood curd for 2-3 minutes. Remove and drain.
3 ：
爆香薑蓉及蒜蓉，下豆瓣醬及沙嗲醬，爆香 In a pan, sauté the ginger paste and garlic paste until fragrant. Add the spicy bean paste and satay sauce, and stir-fry until fragrant.
4 ：
下豬紅輕輕兜勻 Add the pig blood curd to the pan and stir-fry gently to coat it with the sauce.
5 ：
加水至蓋過豬紅，下餘下調味料，滾起後細火煮5分鐘 Add enough water to cover the pork blood curd, and add the remaining seasonings. Bring to a boil, then reduce the heat and simmer for 5 minutes.
6 ：
下少許生粉水埋芡，下韭菜煮2-3分鐘， Add a little cornstarch water to thicken the sauce, and add the Chinese chives. Cook for 2-3 minutes.
7 ：
完成 Done
