陈皮梅酱骨Steamed Pork Ribs with Pickled Plums
- Prep Time2 Hours
- Cook Time15 Mins
- TypeNon Halal
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酸酸甜甜超好吃的陈皮梅酱骨，你一定要试试！陈皮具有理气健脾，燥湿化痰，是提升整道菜味道层次的关键所在。陈皮的香气渗入排骨中，令炸过的排骨吃起来外焦里嫩，又酥又香，油腻感大大减少，老少咸宜。
名厨简介/Shirley Ho
出生于马六甲，拥有超过30年经验的专业导师，学生遍布东西马及新加坡。曾多次前往中港台日泰考察游学，亦曾受邀上电视制作烹饪示范表演，同时也是报章及杂志的食谱作者，参加国际烹饪比赛赢获无数荣誉奖。
Ingredients
材料
Ingredients
排骨腌料
Marinade
调味料
Seasoning
Directions
排骨和腌料捞匀后置放2小时。Drain the ribs and marinade well and set aside for 2 hours.
热一锅油，大火将排骨炸约1分钟后，转中小火继续炸8-10分钟，捞出备用。Heat a pot of oil, fry the ribs on high heat for about 1 minute, turn to medium-low heat and continue to fry for 8-10 minutes, remove and set aside.
将多余的炸油盛起，倒入调味料煮滚后，加入炸过的排骨、陈皮和橙丝，以中小火焖煮至酱汁稍微变浓稠，最后加入橙汁拌炒均匀即可。Keep a little frying oil, pour in the seasoning and bring to a boil, add in the fried pork ribs, dried tangerine peel and shredded orange peel, simmer over medium-low heat until the sauce slightly thickens, pour in orange juice and stir-fry evenly, enjoy.
