榨菜排骨Braised Ribs with Pickled Mustard

【材料】
正排骨（加厚骨）500克、榨菜1个、大葱50克、小葱头茸两粒、草果1粒、青葱30克、红鞠米10克、生粉200克

【调味料】
盐1茶匙、鸡精粉1茶匙、酱油1茶匙、蚝油1茶匙、冰糖10g

【做法】
1.榨菜洗净汆烫半小时备捞起沥干水，切碎备用。大葱切碎备用。
2.红鞠米用100g水 煮滚滤渣取汁备用。
3.加厚骨洗净沥干水，沾生粉炸金黄色备用。
4.起油锅将小葱头和大葱爆香，再倒进榨菜炒香。
5.再将排骨回锅用大火炒拌均匀。
6.倒进清水和冰糖煮沸后，转小火焖煮至收汁为止。
7.把和所有调味料和红鞠汁加进锅里捞匀。
8.盛起撒上青葱即可上桌享用。

【Ingredients】
500g thick ribs, 1 whole pickle mustard (Zha Cai), 50g onion, 2 pcs shallot (chopped), 1 pc Chao Guo, 30g spring onion, 10g red rice, 200g corn flour

【Seasoning】
1 tsp salt, 1 tsp chicken powder, 1 tsp soy sauce, 1 tsp oyster sauce, 10g rock sugar

【Method】
1.Wash and blanch pickle mustard in boiling water for 30 minutes, drain and chop; chop onion.
2.Boil red rice with 100ml water, filtered and use the juice.
3.Wash ribs, drain and coat with corn flour, deep fry until golden brown.
4.Sauté shallot and onion with some oil until fragrant, toss in pickled mustard.
5.Return ribs to wok, stir-fry with high heat.
6.Pour in water and rock sugar, once boiled, turn to low heat and simmer until gravy reduces.
7.Toss in all seasoning and red rice juice and mixes well.
8.Sprinkle spring onion on top and serve.