鹹酸菜炆排骨 Braised Pork Rib with Pickled Mustard Green **字幕 CC Eng. Sub** скачать в хорошем качестве

鹹酸菜炆排骨 Braised Pork Rib with Pickled Mustard Green **字幕 CC Eng. Sub**

🟢材料： 排骨 600 克 鹹酸菜 300 克 薑、蒜 適量 紹興酒 1湯匙 糖 1茶匙 老抽 1茶匙 🟢做法： 1️⃣ 將排骨洗淨晾乾水分。 2️⃣ 鹹酸菜泡水 5-10 分鐘，試味後仍鹹可浸泡多幾分鐘，洗淨切件，加入薑片，用白鑊炒干水分，加少許油，熄火後加少許糖翻炒均勻備用。 3️⃣ 排骨煎至微黃反轉，下薑片和蒜頭，煎至兩面微黃。 4️⃣ 加入１湯匙紹興酒、１茶匙糖、鹹酸菜及 150 毫升熱水，轉小火炆煮半小時。 5️⃣ 加入１茶匙老抽調色，收汁上碟。 🟢Ingredients: Pork ribs - 600g Pickled mustard greens - 300g Ginger, garlic - as needed Shaoxing wine - 1 tablespoon Sugar - 1 teaspoon Dark soy sauce - 1 teaspoon 🟢Cooking directions: 1️⃣ Rinse the pork ribs and pat them dry. 2️⃣ Soak the pickled mustard greens in water for 5-10 minutes. Taste and continue soaking for a few minutes until the desired saltiness is reached. Wash and cut into pieces. Add ginger slices to a wok and stir-fry until the moisture is evaporated. Add a little oil, turn off the heat and add a little bit of sugar stir well mixed. Set aside. 3️⃣ Pan-fry the pork ribs until lightly browned on both sides. Add ginger and garlic and continue frying until fragrant. 4️⃣ Pour in 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, pickled mustard greens and 150ml of hot water. Lower the heat and simmer for half an hour. 5️⃣ Add 1 teaspoon of dark soy sauce for color, and stir fry until the sauce has thickened. Serve hot.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒