Скачать или смотреть 梅子燒排骨｜開胃料理 Braised Pork Bones with Dried Salted Plums

#料理 #美食 #食譜

料理手札
排骨建議冷水下鍋，以避免預熱瞬間收縮，使骨縫內的雜質無法排出。

醬汁燉煮至些微收乾即可，避免乾燒，使食材產生苦味。
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料理：梅子燒排骨

食材
梅花排骨-300g、薑片-5g、蔥段-1小支、話梅-8顆、熱水-400ml

調味
醬油-2湯匙、米酒-1湯匙、白砂糖-2湯匙

步驟
(1) 排骨冷水下鍋，以中火煮至沸騰後，以清水洗淨並瀝乾備用。

(2) 中小火熱鍋，放入1湯匙的食用油，放入薑片及蔥段拌炒至金黃。

(3) 放入汆燙好的排骨，再放入白砂糖拌炒至完全溶解，倒入熱水蓋過排骨。

(4) 放入醬油、米酒及話梅，以中火煮至沸騰後，轉小火蓋鍋燉煮30分鐘，再打開鍋蓋拌勻至醬汁些微收汁即可。
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Ingredients
300g pork neck bones, 5g ginger, 1 green onion, 8pcs dried salted plums, 400ml warm water

Seasoning
2 Tbsp soy sauce, 1 Tbsp rice wine, 2 Tbsp granulated sugar

Instructions
(1) Add the pork neck bones in the pot, pour the water and cover the pork neck bones. Boil over medium heat, lift the pork neck bones out of the pot, then wash with water.

(2) Heat a pot over medium heat, pour 1 Tbsp cooking oil. Add ginger and green onion, stir fry until golden brown.

(3) Add the cooked pork neck bones, add granulated sugar and stir fry until melted completely, then pour the warm water.

(4) Add soy sauce, rice wine and dried salted plums, then stir well. Boil over medium heat, cover the pot and simmer over low heat for 30 minutes. Lift the pot cover, stir well the sauce until reduced. Enjoy!