Home dish
by CookWhatHK0 saved
Cooking traditional sweet and sour sauce with hawthorn candy added enhances the flavour and is tastier than ketchup and vinegar alone.
Cut the pork belly ribs into bite-sized pieces, mix with the marinade and add the egg white. Cut the green and red peppers and the onion into small chunks. Cut the pineapple into small pieces. Mince the garlic.
將腩排切成一口大小的塊狀，再加入所有醃料，拌勻，再拌入蛋白。把青椒、紅椒和洋蔥都切成小塊，菠蘿也切成小塊，蒜頭則切碎備用。
Add the egg yolk to the marinated ribs, then coat them in sweet potato starch. Heat the oil until it just starts to bubble, add the ribs and deep-fry over medium heat until cooked through, then return all of them to the oil and turn the heat to high to fry for 10 seconds, lift out and drain on paper towel.
將醃好的腩排裹上蛋黃，再均勻地沾上番薯粉。燒熱鍋中的油，待油剛開始冒泡時，將排骨放入，用中火炸至熟透。把所有排骨再次放入油鍋中，轉大火炸約10秒鐘，隨即撈起，並用吸油紙吸去多餘的油分。
In another pan, add a little oil and stir-fry the onion and garlic until fragrant. Add water, bring to a boil, add the crushed hawthorn candy and cook until dissolved, then add the rest of the sauce ingredients and bring to a boil. Add the green and red peppers, return the ribs to the wok, stir-fry over medium-high heat until the sauce reduces, add the pineapple, then plate up.
另外準備一個鍋，加入少量油，爆香洋蔥和蒜頭。接著加入水，煮沸後放入已打碎的山楂餅，繼續煮至山楂餅完全融化。然後加入醬汁中其餘的材料，再次煮沸。最後，放入青椒、紅椒和炸好的腩排，用中大火快速翻炒，直到醬汁變得濃稠。最後加入菠蘿，即可盛盤上桌。 贴士 傳統的糖醋汁在熬煮時會加入山楂餅，這樣能讓味道更豐富，比單純只用茄汁和醋調製的醬汁更加美味。
