Home dish
by CookWhatHK0 saved
Braised pork ribs and potatoes are blanched then simmered in a dark soy and ginger sauce until both turn tender and well coloured.
Rinse the pork ribs and chop into segments.
將豬肋排清洗乾淨，再用刀將其斬切成合適的小段。
Bring a pot of water to a boil and blanch the rib segments. Drain, rinse off the blood and impurities, and drain again.
在鍋中加入清水並燒開，放入切好的排骨段進行焯水。待排骨變色後撈出，用清水沖洗掉表面的血沫和雜質，瀝乾水分備用。
Wash and peel the potatoes, then cut into rolling chunks.
同時，將土豆清洗乾淨，削去外皮，再切成大小適中的滾刀塊。
Bring fresh water to a boil and cook the blanched ribs until about 80 percent done. Remove the ribs and pour the rib broth into a container to set aside.
另起一鍋，加入清水燒沸，放入之前焯過水的排骨段，煮至大約八分熟時撈出。煮排骨的湯水不要倒掉，將其倒入一個容器中留作備用。
Heat peanut oil in a wok. Add the spring onion segments and ginger slices, then deglaze with Shaoxing cooking wine until fragrant.
在炒鍋中倒入適量的花生油燒熱，接着放入葱段、薑片和料酒，爆香鍋底。
Add the cooked ribs and give them a quick stir-fry.
隨後，將煮好的排骨段放入鍋中，翻炒均勻。
Add the potato chunks and a splash of dark soy sauce, stir-frying to colour them evenly.
加入切好的土豆塊，並倒入適量的老抽，翻炒至土豆和排骨均勻上色。
Pour in some of the rib broth, season with salt, chicken bouillon powder, and sugar, and simmer until everything is tender and well flavoured. Plate up and serve.
倒入之前備用的排骨湯，加入鹽、雞精和白糖進行調味。蓋上鍋蓋，小火慢燉，直到排骨和土豆都軟爛入味。待湯汁濃稠後即可關火，盛出裝盤享用。
