梅菜蒸排骨Steamed Spareribs With Hakka Mui Choy

材料：
排骨400克（切成3-4公分小块）、香菇3朵（浸软切丝）、枸杞1汤匙、梅菜干20克（浸泡10-15分钟后洗净）、蒜茸1茶匙、姜丝2汤匙、食油2汤匙、麻油1汤匙

腌料：
特级蚝油2汤匙、酱油1汤匙、胡椒粉1/4茶匙、白糖1汤匙、麻油1汤匙、花雕酒1汤匙、栗粉1汤匙

装饰：
青葱粒1汤匙、红辣椒粒少许

做法：
1.用腌料把排骨和香菇腌2-3小时。
2.把腌好的材料装入耐热碟子，蒸30分钟。
3.加入梅菜干和枸杞，继续蒸10-15分钟。
4.起锅热油和麻油，把蒜茸和姜丝爆香，然后倒在蒸熟的排骨上面，撒上青葱和红辣椒粒即可上桌。

【小贴士】
可以用鸡肉代替猪肉。

Ingredients:
400g spareribs (chopped into 3-4cm pieces), 3 dried Chinese mushrooms (soaked and sliced), 1tbsp kei chi, 20g dried mustard green (Hakka mui choy, soaked for 10-15 minutes and wash clean), 1tsp chopped garlic, 1tbsp shredded ginger, 2tbsp oil, 1tbsp sesame oil

Condiments:
2tbsp Premium oyster sauce, 1tbsp light soy sauce, 1/4tsp pepper, 1tbsp sugar, 1tbsp sesame oil, 1tbsp Shao Xing Hua Tiau wine, 1tbsp corn flour

Garnishing:
1tbsp chopped spring onion, some chopped red chilli

Method:
1.Put spareribs and mushrooms together and add in condiments ingredients. Marinade for 2-3 hours.
2.Arrange marinated ingredients in a heatproof dish. Steam for 30 minutes.
3.Add Hakka mui choy and kei chi and continue to steam for an extra 10-15 minutes.
4.Heat wok with oil and sesame oil, sauté garlic and ginger until golden and fragrant. Dish out and pour over the steamed ribs. Sprinkle with garnishing and serve.