小菜
由 CookWhatHK0 次收藏
白蘿蔔燜豬軟骨先煎香醃好嘅軟骨，加薑、蔥白同紹興酒以上湯炆煮，再落白蘿蔔炆至腍滑。
豬軟骨用淘大極鮮醃肉蠔汁醃 15 分鐘。
Marinate the pork soft bone in Amoy premium oyster sauce for 15 minutes.
熱鑊落油，放進豬軟骨稍煎兩邊。
Heat oil in a pan and lightly sear the pork soft bone on both sides.
加入蔥白、薑片、紹興酒炒香後，加入上湯冚蓋炆煮 45 分鐘。
Add the scallion whites, ginger slices, and Shaoxing wine and stir-fry until fragrant, then add the stock, cover, and braise for 45 minutes.
加入白蘿蔔、醃肉蠔汁冚蓋炆煮 45 分鐘。
Add the white radish and the marinating oyster sauce, cover, and braise for another 45 minutes.
上碟以新鮮蔥粒裝飾，完成。
Plate up and garnish with fresh chopped spring onion. Done.
