蓮藕燜排骨 Lotus Root Ribs

材料

蓮藕 300克 (切厚片)

排骨 100克 (斬件)

香芹 1條 (切小段)

蒜子 6粒

油 4湯匙

調味料

蠔油 2湯匙

紹興酒 1湯匙

生抽 1茶匙

老抽 1湯匙

冰糖 30克

清水 200毫升

做法

1. 蓮藕洗乾淨切厚片備用

2. 先起鑊落2湯匙油爆香蒜子，加入蓮藕略炒後取出備用，再落2湯匙油，放入排骨炒至微黄後加入所有調味料，再放回蓮藕

3. 蓋上蓋子，用慢火燜20分鐘

4. 放入香芹，轉猛火炒5分鐘，完成

Ingredients

300g Lotus Root (Cut into Thick Slices)

100g Pork Ribs (Cut into Pieces)

1 Parsley (Cut into Small Pieces)

6 Capsules Garlic

4 tbsp Oil

Seasoning

2 tbsp Oyster Sauce

1 tbsp Shaoxing Wine

1 tsp Soy Sauce

1 tbsp Dark Soy Sauce

30g Icing Sugar

200ml Water

Steps

1. Lotus roots are washed and cut into thick slices

2. Start with 2 tablespoons of oily fragrant garlic, add the lotus root and stir fry, then remove and add 2 tablespoons of oil. Add the ribs to the yellowish and add all the seasonings, then put back the lotus root

3. Cover and simmer for 20 minutes

4. Put the parsley and simmer for 5 minutes to complete