Friday, 26 September 2014

糖醋排骨 ~ Vinegar Pork Ribs

 



食谱取自 陈年老味 ~ 陈家桌上的老味道

糖醋排骨

材料:
500g 排骨 (洗净,切成2寸长段)
70g 蔗糖 敲碎成小片)
100g  
黑醋
10g  白芝麻 干炒至香
玉米粉适量 (沾裹排骨用)
油适量

腌料(拌匀
1 蛋白
1茶匙 麻油
1茶匙 鱼露
4茶匙 生抽
3汤匙玉米粉

 
做法
1.把排骨和腌料拌匀,放旁腌制30分钟。

2.用玉米粉均匀沾裹排骨,放入热油中炸至金黄色,取出放旁5分钟待凉。
            



3.在锅中拌匀黑醋和蔗糖,小火拌炒至蔗糖溶化。 (图1


~ 1 / picture 1 ~
 
4.加入排骨,转大火炒至汁液收干。撒入白芝麻拌炒至均匀混合。

5.熄火后,把排骨摆放在碟中即可。

 
Recipe source : Signature Dishes form the Tan Fmily

Vinegar Pork Ribs

Ingredients :
500g pork ribs ( cut into 2 inches section )
70g cane sugar ( crushed into small pieces )
100g black vinegar
10g white sesame seeds ( roasted till fragrant )
some cornflour ( for coating pork ribs )
oil for deep-frying

Marinade ( Mix well ) :
1 egg white
1tsp sesame oil
1tsp fish sauce
4tsp light soy sauce
3tbsp corn flour

 
Method :
1. Finely mix pork ribs and marinade ingredients , set aside to marinate for 30 minutes .

2. Coat pork ribs with corn flour . Deep-fry until golden brown, set aside for 5 minutes to cool .

3. Combine black vinegar and cane sugar in a wok , stir-fry over low heat until cane sugar is melted . ( Picture 1 )

4. Add in prk ribs and stir-fry them over high heat , until the sauce is reduced . Sprinkle with sesame seeds and stir to mix well .

5. Turn off heat , arrange the ribs on a plate and serve .

 

I’m submitting this post to Cook-Your-Books # 16 , hosted by  Joyce from Kitchen Flavours.