酒香排骨Braised Pork Ribs

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材料A:
排骨600克、水1.2公升、绍兴花雕酒150毫升、食油1汤匙、麻油1茶匙

材料B:
蒜3瓣、姜蓉2片、豆酱1茶匙、南乳1块、葱1棵、肉桂枝5个、八角1粒、丁香2粒

调味料:
蚝油1茶匙、酱青1茶匙、胡椒粉1/2汤匙、黑酱油1/2汤匙、鸡精粉1汤匙、汤1茶匙、少许青葱粒装饰

勾芡:
粟粉2茶匙、水2茶匙

做法:
1.洗净排骨,去除肥油备用。
2.镬中热油,将A料爆香,加入水煮5-6分钟至滚。
3.放入排骨及调味料B,以小火焖煮1 1/2小时至软。加入花雕酒再煮3-4分钟。
4.加入粟粉水勾芡,撒上葱粒,即可上碟。

Ingredients A:
600g pork ribs, 1.2 litres water, 150ml Shao Hsing Hua Tiau Chiew, 1 tsp oil, 1 tbsp sesame oil

Ingredient B:
3 cloves garlic(keep whole with skin), 2cm piece ginger(smashed), 1 tbsp fermented soya bean paste(taucheong), 1 cube preserved beancurd(lam yee), 1 stalk spring onion, 5cm piece cinnamon stick, 1 star anise, 2 cloves, some spring onion curls for garnish

Sauce:
1 tbsp oyster sauce, 1 tbsp light soy sauce, 1/2 tsp pepper, 1/2 tsp thick soy sauce, 1 tsp chicken stock granules, 1 tbsp sugar to taste

Thickening(mix):
2 tbsp cornflour mixed with 2 tbsp water

Method:
1.Wash pork ribs and trim off any excess fat.
2.Heat oil and sesame oil in a pot. Fry ingredients(A) until aromatic. Pour in water and bring to the boil. Simmer for 5-6 minutes.
3.Put in the pork ribs and add sauce ingredients(B). Bring to a boil then simmer over low heat for 1-1 1/2 hours or until ribs are cooked and tender. Pour in Shao Hsing Hua Tiau Chiew and continue to cook for 3-4 minutes.
4.Thicken the gravy with cornflour mixture then dish out to serve. Add garnishing.