CRISPY HONEY SPARE RIBS
蜜汁脆排骨
烹調時間 : 10分鐘 食材費用 : $36
材料
排骨(切成一口大小) 200克
醃料
蘇打粉 少量
紹興酒 2茶匙
調味雞汁 2茶匙
糖 1茶匙
生粉 50 克
調味
蜜糖 1 1/2茶匙
白醋 1湯匙
調味雞汁 1茶匙
鮮磨黑椒 1 茶匙
油(炸用)
做法
醃排骨1小時。搽上生粉。
以中火熱油至八成，炸排骨約5分鐘至淺啡色。取出排骨，轉至高火，翻炸1分鐘。以廚房紙吸油。
用另一煎鍋以中火煮熱調味料，下炸排骨，撈勻。上碟。
貼士
我會買肥一點的排骨，因有更多肉汁。
I love spare ribs because the meat around the bone is so juicy and soft. This dish is very tasty with a slight touch of honey.
INGREDIENTS
200 g spare ribs (bite size)
Marinade
Small pinch of soda
2 tsp shaoxing wine
2 tsp concentrated chicken stock
1 tsp sugar
50 g caltrop flour
Seasoning
1 1/2 tsp honey
1 tbsp white vinegar
1 tsp concentrated chicken stock
1 tsp freshly ground black pepper
Oil for frying
STEPS
Marinate spare ribs for 1 hour. Coat with caltrop flour.
Heat oil in wok with medium fire until 80% hot. Fry ribs until light brown, about 5 min. Take out from oil. Adjust fire to high. Put back spare ribs and fry for another 1 min. Drain on kitchen paper.
Heat seasoning in clean wok over medium fire. Return spare ribs and mix well. Serve hot.
TIPS
I will buy slightly fat spare ribs as the meat is juicier.
廚師：馮美基 May Fung飲食男女 名人影片《美基123》第三十集 蜜汁脆排骨
我喜歡吃排骨，因為骨邊的肉柔軟又嫩滑。這道菜加了少量蜜糖，少少甜，又香脆，非常好吃。
