蓮藕燜排骨

繁 | EN

難度

 2/5

需時 (分鐘)

份量 (人)

2-4

難度

需時 (分鐘)

份量 (人)

 2/5

2-4

6 10 月, 2019
6:00 下午

材料

蓮藕 300克 (切厚片)
排骨 100克 (斬件)
香芹 1條 (切小段)
蒜子 6粒
油 4湯匙

300g Lotus Root (Cut into Thick Slices)
100g Pork Ribs (Cut into Pieces)
1 Parsley (Cut into Small Pieces)
6 capsules Garlic
4 tbsp Oil

調味料

蠔油 2湯匙
紹興酒 1湯匙
生抽 1茶匙
老抽 1湯匙
冰糖 30克
清水 200毫升

2 tbsp Oyster Sauce
1 tbsp Shaoxing Wine
1 tsp Soy Sauce
1 tbsp Dark Soy Sauce
30g Icing Sugar
200ml Water

烹調步驟

蓮藕洗乾淨切厚片備用

Lotus roots are washed and cut into thick slices

先起鑊落2湯匙油爆香蒜子，加入蓮藕略炒後取出備用，再落2湯匙油，放入排骨炒至微黄後加入所有調味料，再放回蓮藕

Start with 2 tablespoons of oily fragrant garlic, add the lotus root and stir fry, then remove and add 2 tablespoons of oil. Add the ribs to the yellowish and add all the seasonings, then put back the lotus root

蓋上蓋子，用慢火燜20分鐘

Cover and simmer for 20 minutes

放入香芹，轉猛火炒5分鐘

Put the parsley and simmer for 5 minutes to complete