榨菜烂排骨Stewed Pork Ribs with Preserved Mustard

  • Prep Time
    15 mins
  • Cook Time
  • Type
  • View
    73

Ingredients

材料

Ingredients

调味料

Seasoning

    Directions

    小贴士: 1. 这道菜也可以用锡纸包裹着排骨上蒸笼或烤箱。 2. 烤制排骨酥烂即可。顾名思义的烂排骨,主要的芋香味和榨菜的酵母菌能使到排骨酥烂鲜香而不柴。

    Step 1

    榨菜切片泡热水20分钟,去咸味备用。Soak the preserved mustard slices in hot water for 20 minutes for later use.

    Step 2

    排骨飞水洗净沥干水,上干粉炸金黄色备用。Blanch the pork ribs into boiling water, drain the water then coated with flour, deep fried until golden brown for later use.

    Step 3

    芋头切块, 炸金黄色备用。Cut the yam into pieces, fry until golden brown and set aside.

    Step 4

    爆香姜葱蒜,把榨菜炒香,下排骨回锅炒香。Saute ginger, onion, garlic and preserved mustard until fragrant, and then return the pork ribs to the wok and stir-fry until fragrant.

    Step 5

    下调味料加入上汤焖制20分钟收汁熄火。Add seasonings and stock simmer for 20 minutes to make the sauce thickened and absorbed, turn off the heat.

    Step 6

    把炒好的排骨盛上蒸碗,摆上芋头以大火蒸30分钟,取出享用。Put the fried pork ribs and yam in a steaming bowl, steam for 30 minutes over high heat, done.

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