蚝豉烧猪骨粥Dried Oyster & BBQ Bone

【材料 A】
花生100克、烧猪骨600克、水 2.2公升

【材料 B】
米2杯（洗净）、蚝豉60克

【材料 C】
油条2对、葱花及芫茜2汤匙

【调味料】
鸡精粉、胡椒粉及盐适量

【做法】
1.蚝豉洗净，以清水浸泡，待用。
2.把花生洗净浸泡3小时后，沥干水份，再注入2.2公升清水以文火煮约1 1/2小时。(图 1)
3.加入烧猪骨再煮约1/2小时。(图 2)
4.加入米及把蚝豉继续熬煮成滑烧猪骨粥。(图 3-4)
5.加入调味料拌匀，便可与 C 料共食。

【Ingredients A】
100g peanuts, 600g BBQ bone, 2.2 liters water

【Ingredients B】
2 cups rice(wash), 60g dried oyster

【Ingredients C】
2 pairs YAU ZHA KUAI, 2 tbsp chopped spring onion and coriander

【Seasoning】
Dash of chicken stock granules, pepper and salt

【Method】
1.Wash dried oyster and then soak in water.
2.Pre-soak peanuts for 3 hours, drain and cook with 2.2 liter water in low heat for 1 1/2 hour.(pic 1)
3.Then add in BBQ bone and cook for another half an hour.(pic 2)
4.Add in rice and dried oyster; continue cooking until the rice is soft and smooth, as is the consistency of porridge.(pic 3-4)
5.Season and serve with ingredients C.