⬇️⬇️English recipe follows⬇️⬇️ 豉汁蘑菇排骨炒河 材料： 急凍一字排一斤 河粉（幼）一斤 白蘑菇6個 菜心苗12兩 豆豉20粒 蒜蓉一湯匙 辣椒仔一隻 處理： 1. 排骨，清水解凍。 2. 排骨解凍後，倒去水分，清水沖洗乾淨。 3. 排骨，加入粗鹽2茶匙，乸30分鐘，去除雪味、腥味，及加入鹹味。 4. 河粉，清水沖洗乾淨，擎乾水。 5. 菜心，清水洗乾淨。 6. 排骨已醃了30分鐘，揸出血水，清水沖洗乾淨，擎乾水。 7. 白蘑菇，去椗，洗乾淨，擎乾水。 8. 豆豉，洗乾淨。 9. 辣椒仔，切粒。 10. 排骨，廚紙索乾。 烹調： 1. 大火在鑊內燒熱油半湯匙。 2. 加入河粉，炒至乾身，放上碟。 3. 大火在鑊內燒熱油一湯匙。 4. 排骨，加入生粉一茶匙，撈勻。 5. 排骨，放鑊內，轉中火繼續煎。 6. 排骨，一面已煎至金黃色，反轉繼續煎。 7. 加入豆豉及辣椒仔，爆香。 8. 加入蒜蓉，轉大火爆香。 9. 轉慢火。 10. 加入調味料： a. 蠔油一湯匙 b. 老抽半湯匙 c. 鎮江醋一湯匙 c. 糖2茶匙 轉大火，炒勻排骨至入味，加入大滾水蓋過排骨面，冚蓋，大火滾起，轉中慢火，燜8分鐘。 11. 排骨燜了8分鐘，加入白蘑菇，轉大火，冚蓋，繼續燜2分鐘。 12. 加入河粉，炒勻。 13. 完成，上碟，灑上芫荽碎。 14. 灼好菜心。 15. 可享用。 Stir frying pork ribs flat rice noodles with mushrooms in black bean sauce Ingredients: Frozen pork ribs 1 catty Flat rice noodles (thin) 1 catty Mushrooms 6 Nos. Baby choy sum 12 taels Black beans 20 Nos. Garlic sauce 1 tbsp Chili 1 No. Preparation: 1. Pork ribs, defrost in tap water. 2. Pork ribs have been defrosted, pour away water. Rinse thoroughly. 3. Pork ribs, add in 2 tsp of cooking salt, season for 30 minutes, to remove unpleasant smells and add some salty tastes to them. 4. Flat rice noodles, rinse with tap water. Drain. 5. Choy sum, rinse thoroughly. 6. Pork ribs have been seasoned for 30 minutes, squeeze the blood. Rinse thoroughly. Drain. 7. The mushrooms, remove stalks. Rinse thoroughly. Drain. 8. Preserved beans, rinse thoroughly. 9. Chili, dice in cubes. 10. Pork ribs, dry with kitchen towels. Steps: 1. Heat up 0.5 tbsp of oil at high flame in wok. 2. Add in flat rice noodles, fry well until they are totally dry. Put on a plate. 3. Heat up 1 tbsp of oil at high flame in wok. 4. Pork ribs, add in 1 tsp of tapioca starch. Mix well. 5. Pork ribs, put in the wok. Turn to medium flame and continue frying. 6. Pork ribs, one side has been fried into golden yellow, flip over and contine frying. 7. Add in preserved beans and chili, fry well. 8. Add in garlic sauce, turn to high flame and fry well. 9. Turn to low flame. 10. Add seasoning: a. Oyster sauce 1 tbsp b. Dark soya sauce 0.5 tbsp c. Zhenjiang vinegar 1 tbsp c. Sugar 2 tsp Turn to high flame. Fry well until the pork has been absorbed all the seasoning. Add in boiled-up water just covering up the pork. Cover up the wok. Heat up at high flame. Turn to medium-low flame and braise for 8 minutes. 11. Pork has been braised for 8 minutes, add in the mushrooms. Cover up the wok. Turn to high flame. Turn to medium-low flame and continue to braise for 2 minutes. 12. Add in flat rice noodles, fry well. 13. Complete. Put on plate. Put coriander cubes on top. 14. Boil the choy sum well. 15. Serve.
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⬇️⬇️English recipe follows⬇️⬇️
豉汁蘑菇排骨炒河
材料：
急凍一字排一斤
河粉（幼）一斤
白蘑菇6個
菜心苗12兩
豆豉20粒
蒜蓉一湯匙
辣椒仔一隻
處理：
1. 排骨，清水解凍。
2. 排骨解凍後，倒去水分，清水沖洗乾淨。
3. 排骨，加入粗鹽2茶匙，乸30分鐘，去除雪味、腥味，及加入鹹味。
4. 河粉，清水沖洗乾淨，擎乾水。
5. 菜心，清水洗乾淨。
6. 排骨已醃了30分鐘，揸出血水，清水沖洗乾淨，擎乾水。
7. 白蘑菇，去椗，洗乾淨，擎乾水。
8. 豆豉，洗乾淨。
9. 辣椒仔，切粒。
10. 排骨，廚紙索乾。
烹調：
1. 大火在鑊內燒熱油半湯匙。
2. 加入河粉，炒至乾身，放上碟。
3. 大火在鑊內燒熱油一湯匙。
4. 排骨，加入生粉一茶匙，撈勻。
5. 排骨，放鑊內，轉中火繼續煎。
6. 排骨，一面已煎至金黃色，反轉繼續煎。
7. 加入豆豉及辣椒仔，爆香。
8. 加入蒜蓉，轉大火爆香。
9. 轉慢火。
10. 加入調味料：
a. 蠔油一湯匙
b. 老抽半湯匙
c. 鎮江醋一湯匙
c. 糖2茶匙
轉大火，炒勻排骨至入味，加入大滾水蓋過排骨面，冚蓋，大火滾起，轉中慢火，燜8分鐘。
11. 排骨燜了8分鐘，加入白蘑菇，轉大火，冚蓋，繼續燜2分鐘。
12. 加入河粉，炒勻。
13. 完成，上碟，灑上芫荽碎。
14. 灼好菜心。
15. 可享用。
Stir frying pork ribs flat rice noodles with mushrooms in black bean sauce
Ingredients:
Frozen pork ribs 1 catty
Flat rice noodles (thin) 1 catty
Mushrooms 6 Nos.
Baby choy sum 12 taels
Black beans 20 Nos.
Garlic sauce 1 tbsp
Chili 1 No.
Preparation:
1. Pork ribs, defrost in tap water.
2. Pork ribs have been defrosted, pour away water. Rinse thoroughly.
3. Pork ribs, add in 2 tsp of cooking salt, season for 30 minutes, to remove unpleasant smells and add some salty tastes to them.
4. Flat rice noodles, rinse with tap water. Drain.
5. Choy sum, rinse thoroughly.
6. Pork ribs have been seasoned for 30 minutes, squeeze the blood. Rinse thoroughly. Drain.
7. The mushrooms, remove stalks. Rinse thoroughly. Drain.
8. Preserved beans, rinse thoroughly.
9. Chili, dice in cubes.
10. Pork ribs, dry with kitchen towels.
Steps:
1. Heat up 0.5 tbsp of oil at high flame in wok.
2. Add in flat rice noodles, fry well until they are totally dry. Put on a plate.
3. Heat up 1 tbsp of oil at high flame in wok.
4. Pork ribs, add in 1 tsp of tapioca starch. Mix well.
5. Pork ribs, put in the wok. Turn to medium flame and continue frying.
6. Pork ribs, one side has been fried into golden yellow, flip over and contine frying.
7. Add in preserved beans and chili, fry well.
8. Add in garlic sauce, turn to high flame and fry well.
9. Turn to low flame.
10. Add seasoning:
a. Oyster sauce 1 tbsp
b. Dark soya sauce 0.5 tbsp
c. Zhenjiang vinegar 1 tbsp
c. Sugar 2 tsp
Turn to high flame. Fry well until the pork has been absorbed all the seasoning. Add in boiled-up water just covering up the pork. Cover up the wok. Heat up at high flame. Turn to medium-low flame and braise for 8 minutes.
11. Pork has been braised for 8 minutes, add in the mushrooms. Cover up the wok. Turn to high flame. Turn to medium-low flame and continue to braise for 2 minutes.
12. Add in flat rice noodles, fry well.
13. Complete. Put on plate. Put coriander cubes on top.
14. Boil the choy sum well.
15. Serve.
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豉汁蘑菇排骨炒河
Stir frying pork ribs flat rice noodles with mushrooms in black bean sauce
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