材料
排骨300克、姜1小块（剁碎）、蒜米4粒（剁碎）、清水300、盐½茶匙
腌制排骨
胡椒粉半茶匙、麻油1茶匙、蚝油半汤匙、
玉米粉半汤匙、金钟牌玫瑰露酒1汤匙
调味料（混合）
宫廷御用醋1汤匙、塔牌绍兴花雕酒5汤匙、
黑酱油1汤匙、生抽1汤匙、盐半小茶匙、冰糖50克
做法
1．将排骨洗干净，然后倒入所有的腌制料搅拌腌制20分钟或隔夜，待用。
2．锅倒入适量的油预热，排骨沾些薄薄的生粉放入锅炸至金黄色，沥干油，待用。
3．锅里倒入下少许油，爆香蒜茸和姜茸，加入冰糖炒匀后加入排骨，注入300克清水和调味料煮至滚。
4．盖上转小火，焖至收汁即可。
Ingredients
300g pork ribs, 1 small ginger, 4 cloves garlic
Marinate ingredients
½ tsp pepper, 1 tsp sesame oil,
½ tbsp oyster sauce, ½ tbsp corn flour,
1 tbsp Golden Bell Brand Wu Chia Pi Chiew
Seasoning (mix well )
1 tbsp Guan Ji Brand Vinegar, 5 tbsp Pagoda Brand Shao Hsing Hua Tiao Chiew, 1 tbsp dark soy sauce,
1 tbsp soy sauce, ½ tsp salt, 50g rock sugar
Method
1. Wash pork ribs and marinate with the marinated ingredients for 20 minutes or overnight, set aside.
2. Heat some oil in wok, coat pork ribs with some corn flour, fry till golden brown, drain and set aside.
3. Heat some oil in wok, sauté chopped ginger and garlic till fragrant, addin rock sugar, stir well. Pour in 300g water and all seasoning, bring to a boil.
4. Cover the lid, simmer till sauce thicken, done.
