黑豆豉焖排骨 Braised Spareribs With Fragrant Black Bean Sauce

材料：
小排骨600克（斩小件）、麻油2汤匙、苦瓜300克（切斜厚片）、青葱2棵（切段）、清水1公升
腌料：
姜汁、夏宫花雕酒及珠江桥河牌特级酱油各1茶匙、生粉适量
酱汁：
姜4片、蒜茸1汤匙、古龙黑豆豉2汤匙（剁碎）、珠江桥河牌顶级蚝油1汤匙、白糖1汤匙、胡椒粉½茶
匙、鸡粉1茶匙
勾芡
1汤匙薯粉加2汤匙清水
做法：
1. 用滚水川烫小排骨，然后滴干。（图1）
2. 以腌料Ａ腌排骨至少３０分钟。以热油炸排骨２-３分钟，滴干。（图2-3）
3. 起锅热麻油，把蒜茸，姜及古龙古龙黑豆豉炒至香。（图4）
4. 加入炸排骨和青葱，焖１５－２０分钟，然后勾芡上桌。（图5-7）

Ingredients :
600g spareribs(cut into sizeable pieces), 2 tbsp sesame oil, 300g bittergourd (cut into slanting thick
slices), 2 stalks spring onion(cut into sections), 1 litre water
Marinade :
1 tsp ginger juice, 1 tsp Summer Palace Cooking Hua Tiau wine, 1 tsp Pearl River Bridge Superior
Light Soy Sauce, Potato starch as needed
Sauce :
4 slices ginger, 1 tbsp chopped garlic, 2 tbsp GULONG Salted Black Beans(finely chopped),
1 tbsp Pearl River Bridge Top Grade Oyster Sauce, 1 tbsp sugar, ½ tsp pepper, 1 tsp
chicken stock powder
Thickening :
1 tbsp potato starch mixed with 2 tbsp water Method :
1. Blanch spareribs in boiling water. Drain and rinse well.(pic 1)
2. Season pork ribs with marinade ingredients for at least 30 minutes. Deep-fry in hot oil for 2 – 3
minutes. Drain and put aside.(pic 2-3)
3. Heat sesame oil in a wok. Sauté garlic, ginger and GULONG Salted Black Beans until
fragrant.(pic 4)
4. Add prefried spareribs and sauce ingredients. Pour in water. Cook until meat is tender. Put in
bittergourd and spring onion. Braise for 15 – 20 minutes. Adjust with thickening and dish out
and serve. (pic 5-7)