小菜
由 CookWhatHK0 次收藏
花生排骨煲先將醃過的排骨煎至金黃，再連花生、薑片及葱段轉入砂鍋慢燉，肉質酥爛入味。
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 peanuts and add to a pot with water and a little salt; bring to a simmer.
把排骨沖洗乾淨，用鹽、姜粒和生粉抓勻，醃製片刻。
Rinse the pork ribs and marinate with salt, minced ginger, and cornstarch.
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。
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.
另取一個砂鍋，將煎炸好的排骨小心地放入砂鍋中。
Transfer the fried pork ribs into a clay pot.
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。
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.
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。
When the meat is tender, mix cornstarch with water and stir in to lightly thicken the sauce. Turn the heat up to reduce.
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。
Season with salt and chicken bouillon powder, sprinkle with spring onion, and enjoy.
