蓮藕南瓜燜排骨 Braised Pork Ribs with Lotus Root and Pumpkin

材料

排骨 半斤

蓮藕 1節

南瓜 4兩

薑 適量

乾蔥 適量

蒜頭 適量

醃料(排骨)

鹽 1/4茶匙

糖 1/4茶匙

生粉 1/4茶匙

生抽 1/2茶匙

黑麻油 適量

胡椒粉 適量

調味料

蠔油 1茶匙

水 1碗半

鹽 1/4茶匙

糖 1/4茶匙

做法

1. 排骨用鹽、糖、生粉、生抽、黑麻油、胡椒粉拌勻後醃15分鐘

2. 將蓮藕和南瓜洗乾淨，蓮藕去皮切片，南瓜去皮去嚢切薄片

3. 之後切薑條、乾蔥絲、蒜粒備用

4. 鑊中加少許油，先將薑條爆香，再放乾蔥絲、蒜粒炒一炒

5. 放入排骨煎至微微金黃，之後放入藕片炒大約5分鐘

6. 加入蠔油和水，炒勻後轉中慢火燜大約10分鐘

7. 放入南瓜片炒一會兒，然後落鹽和糖，再燜5至10分鐘，完成

Ingredients

300g Pork Ribs

1 section Lotus Root

4 tael Pumpkin

Pinch Ginger

Pinch Shallot

Pinch Garlic

Marinade(Ribs)

1/4 tsp Salt

1/4 tsp Sugar

1/4 tsp Corn Flour

1/2 tsp Soy Sauce

Pinch Black Sesame Oil

Pinch White Pepper Powder

Seasoning

1 tsp Oyster Sauce

1½ bowl Water

1/4 tsp Salt

1/4 tsp Sugar

Steps

1. Marinate pork ribs by salt, sugar, corn flour, soy sauce, black sesame, white pepper powder mixture for 15 mins

2. Rinse lotus root and pumpkin, peel and slice lotus root, remove the seeds and slice the pumpkin

3. Then cut the ginger and shallot into strips, dice the garlic to fine pieces

4. Add some oil into a wok, fry the ginger a while and add in shallot and garlic, stir fry together

5. Add in pork rib, pan fry until turning brown, then add the lotus root and stir fry for 5 mins

6. Add in soy sauce and water, stir fry then change to medium low heat and braise for 10 mins

7. Finally put in pumpkin and stir fry a while, add some salt and sugar to taste, braise for another 10 mins, ready to serve