香辣焖猪蹄 SPICY BRAISED TROTTER

材料：
小排骨400 克（斩件）
调味料：
酱油1 汤匙、干贝蚝油2 汤匙、浓缩鸡汤1 汤匙、胡椒粉1/2 茶匙、麻油2 汤匙、莞荽茸1 汤匙、栗米
粉1 汤匙、白糖1 茶匙
配料B：
去核红枣5 粒（切半，洗净浸泡在60 毫升热水里）、当归5 克、洋参须5 克、黑蒜头3 瓣（切片）、青
葱1 棵（切段）
装饰：
青葱粒和辣椒粒适量
做法：
1. 以调味料腌排骨3-4 小时或隔夜。
2. 把配料和排骨排入蒸碗里。
3. 在电压力锅内放架子，倒入适量水。把蒸碗放在架子上。
4. 菜单选择“Steam”功能键，Texture 选择“Strong”, 然后按“Start”开始煮。煮好后取出排骨，撒上装饰料即可享用。

Ingredients:
400 g spare-ribs (chopped into bite-sized pieces)
Seasoning :
1 tbsp light soy sauce, 2 tbsp oyster sauce with dried scallop, 1
tbsp chicken concentrated stock, 1/2 tsp pepper, 2 tbsp sesame
oil, 1 tbsp finely chopped coriander leaves, 1 tbsp corn flour, 1
tsp sugar or to taste
Sub-Ingredients:
5 red dates(halved, rinsed and soaked in 60 ml hot water), 5g
tong kwai, 5g yong sum soe, 3 cloves smoked garlic(sliced), 1
stalk spring onion(cut into lengths)
Garnishing:
Some chopped spring onions and red chlies
Method:
1. Marinate spare-ribs with seasoning for 3-4 hours or overnight.
2. Combine sub-ingredients with the ribs and place into a steaming bowl.
3. Put a rack on the inner pot of Pressure Cooker. Pour adequate water into the inner pot.
4. Place the steaming bowl on the rack. Select menu “Steam” and Texture “Strong”, then press “Start” to begin cooking.
Once done, remove the steamed spare-ribs and serve with garnishing.