在台灣，肉羹是一樣非常具有代表性的平民美食。不過在中南部還好，來到北部要吃一小碗肉羹，可必須付出相當的代價。其實肉羹在家自己做並不會很難，煮好一鍋不管單吃、拌飯或是吃肉羹麵都相當方便。
🇺🇸 Read in English
In Taiwan, "Rou Geng" (Meat Thick Soup) is a highly representative and popular street food. Making it at home is actually not very difficult. Once you cook a large pot, it's incredibly convenient to eat it on its own, pour it over rice, or mix it with noodles.
食材小知識：肉質挑選與處理
製作肉羹最好的部位，就是選擇這種稍微帶筋的「胛心肉」，吃起來的口感會較脆口。將肉去皮之後，先用肉槌槌過，目的是破壞肌肉纖維組織，吃起來肉質會更軟。槌好的肉塊切絲備用，這就是我們肉羹粒的基本骨架。
🇺🇸 Read in English
The best cut of meat for making this is pork shoulder (胛心肉), which has a bit of sinew, giving it a crisp and chewy texture. After removing the skin, use a meat mallet to pound the meat. This breaks down the muscle fibers, making the meat much more tender. Finally, slice the pounded meat into thick strips—this will form the base of our meat chunks.
準備材料 (Ingredients)
🛒 主要食材
- 胛心肉絲 (Pork Shoulder Strips)： 1 碗
- 魚漿 (Fish Paste)： 1 碗
- 筍絲 (Bamboo Shoot Shreds)： 1 碗
- 紅蘿蔔絲 (Shredded Carrots)： 1/2 碗
- 乾香菇 (Dried Shiitake Mushrooms)： 6 朵 (泡發切絲)
- 雞蛋 (Egg)： 1 顆
- 蒜末 (Minced Garlic)： 2 大匙
- 香菜 (Cilantro)： 適量
🧂 調味料與勾芡
- 醃料： 五香粉、米酒
- 湯底調味： 醬油、糖、鹽巴、烏醋、香油、胡椒粉
- 勾芡料： 番薯粉 (Sweet Potato Starch) 加水調勻
作法步驟 (Instructions)
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醃製肉條：在調理碗內放入肉絲及蒜末，灑進少許五香粉，淋上 1 大匙米酒後，將所有材料拌勻略醃 15 分鐘。
(Place the pork strips and minced garlic in a bowl. Add a little five-spice powder and 1 tbsp of rice wine. Mix well and marinate for 15 minutes.)
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均勻裹漿：放入魚漿，比例約為肉與魚漿 1:1。接著用手拌勻，確保每根肉條都有均勻沾到魚漿。
(Add the fish paste at about a 1:1 ratio with the meat. Mix well by hand to ensure every pork strip is evenly coated with fish paste.)
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水煮成型：燒一鍋水約保持 80 度左右的水溫（不要大滾），然後將肉羹捏成適當大小下鍋。等到肉羹都浮到水面上時，代表這塊羹粒已經熟了。此時可以用網子將已熟肉羹撈起。
(Heat a pot of water to around 80°C (do not let it boil vigorously). Drop bite-sized pieces of the coated meat into the water. When they float to the surface, they are cooked. Scoop them out with a strainer.)
💡 冰箱小筆記：放涼之後可以現吃，也可以裝盒冷藏或冷凍保存。其實建議大家一次可以做稍微多一點，冷凍保存隨時想吃很方便。
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熬煮羹湯與勾芡：煮肉羹的水不要倒掉，因為這本身就是一鍋非常有味的高湯。煮滾之後加入筍絲、紅蘿蔔絲、泡發後的乾香菇絲一起滾煮，煮到筍絲熟透即可。
最後加入醬油、鹽、糖等調味到適當的味道，然後放進適量肉羹粒，打入蛋花，最後用番薯粉兌水勾芡即可。
(Do not discard the water used to boil the meat; it's now a flavorful broth! Bring it to a boil and add the bamboo shoots, carrots, and soaked shiitake mushrooms. Cook until the bamboo shoots are tender. Season with soy sauce, salt, and sugar. Add the cooked meat chunks back in, drizzle in a beaten egg, and finally thicken the soup with sweet potato starch slurry.)
成果與心得分享 (Conclusion)
吃的時候可以灑上一點烏醋、香油、還有香菜，再來點胡椒粉我個人覺得風味更佳。當然有人比較講究會在湯頭裡加入扁魚或者是油蔥酥，其實都是可行的作法，看大家個人口味如何？台灣小吃的作法很有彈性，自己吃得開心比較重要囉！
🇺🇸 Read in English
When serving, I personally highly recommend adding a splash of black vinegar, sesame oil, cilantro, and a dash of white pepper for the best flavor. Of course, some people like to add dried flatfish or fried shallots to the broth, which are also great options depending on your preference. Taiwanese street food is very flexible; the most important thing is that you enjoy what you eat!
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本文照片由 SONY A7R II 拍攝
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