小菜
由 CookWhatHK0 次收藏
白菜頭紅燒排骨先汆水去雜質，再與白蘿蔔、薑、蒜、八角、醬油及冰糖同煮，燜至軟腍入味。
將排骨和蔥結洗淨。把排骨、蔥結和薑片一同放入湯鍋，加入足量的冷水，用大火煮沸。待雜質浮出後，將排骨取出並再次沖洗乾淨，放入一個碗中備用。將湯鍋清洗乾淨，把洗好的排骨放回鍋中。然後，將之前煮排骨所產生的湯汁過濾掉雜質，再倒回鍋裡。
Rinse the pork ribs and spring onion knot. Put the ginger slices in a pot, add cold water and bring to a boil over high heat. Boil until impurities rise to the surface, then remove the ribs, rinse them again and place in a bowl. Clean the pot, return the ribs and add the strained stock.
將半條白蘿蔔去皮後，先切成條狀，再切成滾刀塊。隨後，將切好的白蘿蔔、三瓣去皮蒜頭、適量醬油、適量冰糖、一粒八角和適量料酒一同放入鍋中。先用大火將其煮沸，再轉為小火，繼續燉煮約40分鐘。
Cut the white radish in half, peel it and cut into batons then rolling pieces. Add the radish, garlic, soy sauce, rock sugar, star anise and cooking wine to the pot. Bring to a boil over high heat, then reduce to a low simmer for 40 minutes.
當白蘿蔔和排骨燉煮完成後，可以用筷子輕輕戳一下，如果能輕易穿透，就表示已經煮熟了。這時候就可以盛盤上桌享用啦！ 贴士 白蘿蔔與排骨一同紅燒，味道確實非常鮮美。
Poke the white radish and ribs with chopsticks — if they go through easily, everything is cooked and ready to serve.
