鮮人參彩椒黑豚肉
烹調人參菜式並不複雜，只要將新鮮人參蒸至出味，便可與其他材料炒成小菜，例如鮮人參彩椒黑豚肉，令原本簡單的彩椒炒黑豚肉，帶陣陣人參甘香，在冬天品嘗滋補暖身。
菜式滋補暖身
人參菜式以冬天品嘗為佳，滋補又暖身。最好選用鮮人參，因為它質感爽嫩，可以豐富菜式口味，加上甘中帶甜，比生曬和烘乾了的參片更易入口。坊間有不少真空包裝的冷凍鮮人參可供選購，龍逸軒的吳漢新師傅說：「鮮人參最好買吉林長白山的出品，因為質素有保證，而且最具人參味。」買時謹記查看參身是否完整，以肥大圓潤、根粗且長，以及色澤淨白為佳。為了令參味更濃，煮前最好與雞湯同蒸至出味，並且要熄火前才加入略炒，以免參味流失。
口味應以清淡為主，濃油赤醬皆不宜作為調料。若怕只與蔬菜同炒味道太單調，建議加入適量肉類提味，所以吳師傅選了黑豚肉配搭人參。他說：「黑豚肉腍身軟滑，可以令人參片的爽嫩口感更突出。而且脂肪含量較少，更加健康。亦可考慮以同樣軟腍的牛柳代替黑豚肉，可帶來另一種肉香。」吳師傅更教路，黑豚肉不能一味快炒至熟，調至慢火將它們半煎半煮，才能保持嫩滑口感。此法亦可以令肉面帶焦香，肉味更香濃。
吳漢新師傅
吳漢新師傅入行超過二十年，現為九龍酒店龍逸軒分部主管，曾於喜來登酒店中菜部工作，擅煮鑊氣十足的小炒。
鮮人參彩椒黑豚肉 / Sauteed Kurobuta Slices with Fresh Ginseng and Bell Peppers
| 材料 | Ingredients |
| 鮮人參 20克 | Fresh ginseng 20g |
| 雞湯 4湯匙 | Chicken broth 4 tbsp |
| 彩椒 96克 | Bell Peppers 96g |
| 黑豚肉 140克 | Kurobuta 140g |
| 蒜蓉 3粒 | Minced garlic 3 cloves |
| 生抽 適量 | Light soy sauce some |
| 蠔油 適量 | Oyster sauce some |
| 糖 適量 | Sugar some |
| 生粉 適量 | Cornstarch some |
| 油 適量 | Oil some |
| 鹽 適量 | Salt some |
| 生粉水 2湯匙 | Cornstarch solution 2 tbsp |
製法
1.黑豚肉切條，下生抽、糖、生粉拌勻。
Cut the Kurobuta into strips, mix in the light soy sauce, sugar and cornstarch.
Cut the Kurobuta into strips, mix in the light soy sauce, sugar and cornstarch.
2.鮮人參切片。
Slice the fresh Ginseng.
Slice the fresh Ginseng.
3.鮮人參與雞湯置碗內，以保鮮紙封好蒸10分鐘。
Put the fresh Ginseng in a bowl, pour in chicken broth, cover with wrap and steam for 10 minutes.
Put the fresh Ginseng in a bowl, pour in chicken broth, cover with wrap and steam for 10 minutes.
4.彩椒洗淨切條。
Wash the bell peppers and cut them into strips.
Wash the bell peppers and cut them into strips.
5.鑊內燒熱油，爆香彩椒，下鹽調味，盛起。
Heat oil in a wok, saute the bell peppers until fragrant, season with salt, dish up.
Heat oil in a wok, saute the bell peppers until fragrant, season with salt, dish up.
6.原鑊炒黑豚肉至全熟，盛起。
Fry the Kurobuta in the same wok until cooked, dish up.
Fry the Kurobuta in the same wok until cooked, dish up.
7.原鑊爆香蒜蓉。
Saute the minced garlic in the same wok until fragrant.
Saute the minced garlic in the same wok until fragrant.
8.下彩椒及黑豚肉炒勻。
Toss in the bell peppers and the Kurobuta.
Toss in the bell peppers and the Kurobuta.
9.下鹽、糖、蠔油、人參片、人參湯炒勻。
Add salt, sugar, oyster sauce, sliced fresh Ginseng, Ginseng broth and mix well.
Add salt, sugar, oyster sauce, sliced fresh Ginseng, Ginseng broth and mix well.
10.倒入生粉水煮稠即成。
Thicken with cornstarch solution. Serve.
Thicken with cornstarch solution. Serve.
小貼士Tips
．想黑豚肉更軟腍，可以加入生油略醃。
．Season the Kurobuta with oil can make it more tender.
．Season the Kurobuta with oil can make it more tender.
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