小菜
由 CookWhatHK0 次收藏
土豆燒排骨將排骨焯水後配土豆塊，加老抽同葱薑慢燉，至排骨土豆軟爛入味。
將豬肋排清洗乾淨，再用刀將其斬切成合適的小段。
Rinse the pork ribs and chop into segments.
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。
Bring a pot of water to a boil and blanch the rib segments. Drain, rinse off the blood and impurities, and drain again.
同時，將土豆清洗乾淨，削去外皮，再切成大小適中的滾刀塊。
Wash and peel the potatoes, then cut into rolling chunks.
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。
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.
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。
Heat peanut oil in a wok. Add the spring onion segments and ginger slices, then deglaze with Shaoxing cooking wine until fragrant.
隨後，將煮好的排骨段放入鍋中，翻炒均勻。
Add the cooked ribs and give them a quick stir-fry.
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。
Add the potato chunks and a splash of dark soy sauce, stir-frying to colour them evenly.
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。
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.
