姜酒肉骨 Wine & Ginger Pork Rib
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材料：
猪软骨500克（斩小快）
嫩姜60克（切丝）
青葱2根（切段）
红辣椒1条（切片）
腌料：
盐1茶匙
绍兴酒1汤匙
鸡蛋1粒（打散）
胡椒粉少许
面粉1汤匙
粟粉1汤匙
酱料：
糯米酒1饭碗
绍兴酒1汤匙
冰糖20克
生抽½汤匙
做法：
1.肉骨加入2大汤匙生粉及盐用手抓约10分钟，然后以清水冲洗干净沥干，加
入腌料及青葱用手抓匀后腌制½小时。（图❶~❸）
2.烧热炸油放入肉骨，以中火炸至微黄色捞出沥油备用。（图❹）
3.锅中留油适量，放入姜丝及红辣椒炒香，然后加入炸肉骨及酱料焖煮至汁浓稠即可上碟。（图❺~❼）
Ingredients:
500g soft pork rib (chop pieces)
60g young ginger ( juliennes)
2 stalks spring onion (cut sections)
1 red chili (sliced)
Condiments:
1 tsp salt
1 tbsp Chinese cooking wine
1 egg (beaten)
Dash of pepper
1 tbsp plain flour
1 tbsp corn flour
Sauce:
1 bowl glutinous rice wine
1 tbsp Chinese cooking wine
20g rock sugar
½ tbsp soy sauce
Method:
1.Marinate prok rib with 2 tbsp corn flour and salt for 10 minutes; and then wash and drain. Marinate with
condiments and spring onion for ½ hour.(pic ❶~❸)
2.Heat oil in wok, deep fry prom ribs until golden brown, drain.(pic ❹)
3.Keep some oil in wok, sauté ginger and red chili until fragrant; toss in pork ribs and sauce, simmer
until gravy thicken, dish out.(pic ❺~❼)
