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◆ 紅糟肉
逢年過節親友聚會
紅露酒的酒糟調味
喜氣洋洋又挑動味蕾
千古流傳的料理智慧
紅麴是紅麴米的簡稱，是一種經紅麴菌發酵過的米。用紅麴與糯米，來製作紅露酒的過程中，所殘留的酒粕，就是紅糟。漢人用紅糟來料理的做法，已經有上千年的歷史。台灣的紅麴，相傳是與鄭成功一起，從泉州飄洋過海來的。時到今日，紅糟肉仍然是一種很受歡迎的料理方式，尤其是在新竹、艋舺，以及大稻埕等地。新竹人甚至用紅糟肉來包肉圓，但我們這回，不是要教大家怎樣做新竹肉圓，我們要介紹的是外酥內軟的炸紅糟肉。我們這裡用小里肌（腰內肉）取代市面常見的五花肉（三層肉），炸好後不但又軟又嫩，而且不乾、不柴、不油、不膩。紅色的炸紅糟肉看起來喜氣洋洋，不含化學色素，做法又不複雜，實是各種喜慶聚會場合展現廚藝的絕佳選擇。（文末附影片）
◆ Fried Red Yeast Pork
At social gatherings on festive occasions,
Seasoning with red yeast rice wine's vinasse
Symbolizes good luck and tickles taste buds.
May the ancient cooking wisdom stay for another thousand years...
Red yeast rice sauce is the vinasse (distiller's grains) of red rice wine, which is made from red yeast rice and glutinous rice. The practice of using red yeast rice sauce to cook has a history of more than one thousand years for Han people. Taiwan's red yeast rice allegedly came with Koxinga (Zheng Chenggong) from Zayton (Quanzhou). These days, red yeast pork is still a very popular dish, especially in places like Hsinchu, Bangka / Monga (Wanhua), and Twatutia. The people from Hsinchu even use red yeast pork to make ba-wan (meatball). But this time we're not gonna teach you how to make Hsinchu ba-wan. We're gonna show you how to make crisp-outside and soft-inside fried red yeast pork. Unlike oily pork belly, the pork tenderloin we use is very soft and tender. Neither too dry nor too chewy. Since the fried red yeast pork is quite easy to make and the red colour of it symbolises good luck, this dish can definitely be your perfect choice to show your cooking skill on festive occasions and social gatherings. (See video tutorial at the end.)
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材 料（Ingredients）：
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| 製作紅糟肉所需食材一覽。圖片來源：cooking23s.blogspot.com |
步 驟（Steps）：
(1)
將小里肌片成三片，每片厚約 1.5 公分。（切肉的時候不可切太厚，醃紅糟之後才會較入味。）
Slice the pork tenderloin into 3 about 1.5 cm thick slices. (The meat slices can't be too thick, or the pork will have less flavour after being marinated.)
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| 把肉平放後，再切成肉片，叫做「片肉」。圖片來源：cooking23s.blogspot.com |
(2)
將食材中的蒜頭、紅糟醬、砂糖、醬油、五香粉與白胡椒粉放入食物調理機，一起打成醬。
Leave the garlic, red yeast rice sauce, fine sugar, soya sauce, five-spice-powder, and white pepper powder in a food processor. Process them into sauce.
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| 打好後的樣子。如果買到的紅糟醬是沒有鹽份的，需自己斟酌再多加一點醬油來調味。圖片來源：cooking23s.blogspot.com |
(3)
將打好的醬塗滿肉片後，一起放入密封保鮮盒冷藏二或三天。
Pour the sauce over the pork slices and spread the sauce all over them. Leave them in a closed box under refrigeration for 2 or 3 days.
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| 盡量在肉片上塗抹均勻。圖片來源：cooking23s.blogspot.com |
(4)
二或三天後，儘量把肉上面的醃醬用筷子撥乾淨。（炸好的紅糟肉才不易皮肉分離。）
After 2 or 3 days, remove most of the red yeast rice sauce with chopsticks (so that the skin of the fried pork won't fall off easily.)
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| 可以一手用夾子把肉片夾起，一手用筷子撥除醃醬。圖片來源：cooking23s.blogspot.com |
(5)
在肉片上均勻地抹上一層粗粒番薯粉。室溫靜置約十分鐘（粉比較不會掉）。
Spread a layer of rough sweet-potato flour on the pork slices evenly. Leave them under room temperature for about 10 minutes (to prevent the flour from falling off).
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| 有人稱此靜置達成的效果為「反潮」。圖片來源：cooking23s.blogspot.com |
(6)
將適量食用油放入鍋中。開大火。幾分鐘後，放入一雙木筷測試是否會冒泡。如果木筷開始會冒泡，則轉中火。
Pour an adequate amount of cooking oil into a frying pan. Turn on the heat at the high level. After a few minutes, dip a pair of woody chopsticks into the oil to see if they are bubbling. If they are bubbling, turn down the heat to the medium level.
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| 如果用的是不沾鍋，要記得先放油再開火，才不會損壞鍋子表面塗層。圖片來源：cooking23s.blogspot.com |
(7)
將肉片放入鍋中油炸。一開始炸的時候先不要動它們，以免掉粉，等兩三分鐘後再翻面，翻面再炸兩三分鐘後，夾起放置一旁。
Put the pork slices into the frying pan. Don't move them at first (to prevent the flour from falling off). After 2 to 3 minutes, flip them over and fry them for another 2 to 3 minutes. Then get them off the frying pan and set them aside.
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| 炸的時間可自行視火爐功率稍為斟酌增減。圖片來源：cooking23s.blogspot.com |
(8)
轉大火。一兩分鐘後，將肉片放入再炸一次，每面各炸約十到十五秒後起鍋。靜置室溫約五分鐘（先放五分鐘才切片，肉汁才不會流出來，皮也會較酥）。
Turn up the heat to the high level. After 1 to 2 minutes, put the pork into the pan again and fry each side for 10 to 15 seconds respectively. Then get them off the pan and set them aside for 5 minutes (so that the meat can be juicier and the skin can be crispier).
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| 炸好後的紅糟肉。圖片來源：cooking23s.blogspot.com |
(9)
取一根蒜苗（青蒜），去頭去尾，洗淨（待會要生吃，請務必洗乾淨），用紙巾擦乾，切斜片備用。
Remove both ends of a stalk of green garlic. Wash it thoroughly (since we're gonna eat it raw later). Wipe it with dry kitchen paper towels. Chop it into small and even slices.
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| 此時記得要用切熟食的砧板。圖片來源：cooking23s.blogspot.com |
(10)
將炸好的紅糟肉切成長片狀，與切好的蒜苗一起擺盤即可（吃的時候可與蒜苗同時入口）。
Chop the fried red yeast pork into strips. Serve them with the chopped green garlic (the pork can be eaten with the green garlic at the same time). Then, voila.
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| 成品圖。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Tutorial Without Talking & Music (ASMR):
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(1)
我們用的小里肌軟又嫩，不會乾、不會柴，但若是有敢吃肥肉的朋友，也可以用梅花肉或是五花肉代替。
The pork tenderloin we use is very soft and tender. Neither too dry nor too chewy. However, if you prefer eating fatty meat, you can use pork shoulder or pork belly instead.
(2)
把紅糟絞碎才來醃肉，可以使肉不但較入味也較上色。
We mince the red yeast rice to marinate the pork so that the pork can be more flavoured and coloured.
(3)
起鍋之前，開大火逼油（再炸一次，此步驟叫做「搶酥」），可以讓炸紅糟肉的口感更加酥、更加脆。
Before serving the dish, we turn up the heat to the high level to fry the pork again so as to make the pork more crispy and less oily.
😺：記得訂閱YouTube頻道哦～ 您的鼓勵就是最大的動力。
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