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Peanut and Pork Rib Clay Pot

Name: Peanut and Pork Rib Clay Pot
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: pork ribs 300g; shelled peanuts 100g; salt, spring onion, ginger, MSG, and cornstarch — each as needed; cooking oil 100 ml

by CookWhatHK0 saved

Peanut and Pork Rib Clay Pot pan-fries marinated ribs golden, then slow-simmers them with peanuts, ginger and spring onion until tender.

Peanut and Pork Rib Clay Pot

花生排骨煲

Ingredients

材料

pork ribs 300g

排骨 300 克

shelled peanuts 100g

花生米 100 克

salt, spring onion, ginger, MSG, and cornstarch — each as needed

鹽、葱、姜、味精、生粉各適量

cooking oil 100 ml

食用油 100 毫升

Instructions

做法

Rinse the peanuts and add to a pot with water and a little salt; bring to a simmer.

將花生米清洗乾淨，放入鍋中，加入適量的水和少許鹽，一同煮熟。

Rinse the pork ribs and marinate with salt, minced ginger, and cornstarch.

把排骨沖洗乾淨，用鹽、姜粒和生粉抓勻，醃製片刻。

Heat oil in the wok. Lower the heat and pan-fry the ribs, turning once the underside is golden brown, then fry the other side to match.

待炒鍋燒熱後，倒入約100毫升食用油。油温升高後，放入醃製好的排骨，轉小火慢慢煎炸。煎至一面金黃後，翻面繼續煎另一面，直到兩面都呈金黃色。

Transfer the fried pork ribs into a clay pot.

另取一個砂鍋，將煎炸好的排骨小心地放入砂鍋中。

Add water, spring onion segments, and ginger slices, along with the peanuts. Bring to a boil over high heat, then reduce to low heat and slow-simmer.

往砂鍋中加入足量的水，放入葱段和薑片，再倒入煮好的花生米。先用大火燒開，再轉小火，蓋上鍋蓋繼續慢燉。

When the meat is tender, mix cornstarch with water and stir in to lightly thicken the sauce. Turn the heat up to reduce.

等到排骨燉至酥爛入味時，用生粉加少許水調成薄芡，倒入鍋中，再轉大火收汁。

Season with salt and chicken bouillon powder, sprinkle with spring onion, and enjoy.

根據個人口味用鹽和雞精進行調味，撒上葱花，即可盛出享用。