腐竹炆排骨 Braised Pork Rib with Dried Bean Curd Stick **字幕 CC Eng. Sub**

🟢食材：
排骨 500克
腐竹 80克
薑 3片
蒜頭 2瓣
紅蔥頭 1粒
蔥 3棵
月桂葉 2片
八角 1粒
冰糖 25克
紹興酒 1湯匙
柱侯醬 1湯匙
蠔油 1湯匙
生抽 1湯匙
老抽 1/2湯匙
鹽 適量
🟢做法：
1️⃣ 腐竹冷水浸軟，排骨洗淨吸乾水備用。
2️⃣ 爆香蒜頭、薑片和紅蔥頭，爆香後盛出。
3️⃣ 爆香排骨，爆香後轉小火，加入柱侯醬爆香，加入1湯匙紹興酒、蠔油、1湯匙生抽、1/2湯匙老抽、25克冰糖、1粒八角、 2片月桂葉，加回之前爆香的薑、蒜和紅蔥頭，加入熱水至排骨面，滾起後轉小火煮45分鐘。
4️⃣ 把薑和香料取出，加入腐竹，炆5-10分鐘，
5️⃣ 試味，放適量鹽，收汁，加入蔥段出鍋。
🟢Ingredients:
Pork Ribs - 500g
Dried Bean Curd Sticks - 80g
Ginger - 3 slices
Garlic - 2 cloves
Shallot - 1 bulb
Spring Onions - 3 stalks
Bay Leaves - 2 leaves
Star Anise - 1 piece
Rock Sugar - 25g
Shaoxing Wine - 1 tbsp
Chu Hou Paste - 1 tbsp
Oyster Sauce - 1 tbsp
Light Soy Sauce - 1 tbsp
Dark Soy Sauce - 1/2 tbsp
Salt - to taste
🟢Cooking Directions:
1️⃣ Soak the dried bean curd sticks in cold water until softened. Wash the pork ribs and pat dry.
2️⃣ Stir-fry the garlic, ginger, and shallot until fragrant, then scoop out and set aside.
3️⃣ Sauté the pork ribs until fragrant, then reduce the heat to low and add the Chu Hou paste to sauté. Add 1 tbsp of Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, rock sugar, bay leaves, star anise, and add back the previously stir-fried ginger, garlic, and shallot to the wok. Add enough hot water to cover the ribs, bring to a boil, then simmer on low heat for 45 minutes.
4️⃣ Remove the ginger and spices from the wok, add the softened dried bean curd sticks, and simmer for an additional 5-10 minutes.
5️⃣ Taste and season with salt according to your preference. Reduce the sauce until desired thickness, then add the spring onions and serve.
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[@limeihan8970]

我先生早排話驚無排骨買😂
依家見到就放心哂😊

[@elaineyip754]

枝竹索滿汁😋好好味
多謝oe😆😀分享

[@shanchiang8317]

Great cooking recipe! Thank you!

[@huijohn6934]

見到就開胃👍

[@gloriarosalejos8468]

I just made your recipe tonight for dinner and it was yummy 😋 Too bad I can’t upload a photo to share with you. Thank you for the recipe!

[@user-ej9nd7wr6b]

搵日試整😋多謝分享

[@jackl6390]

Looks like a good recipe. 👍

[@EdithaSeva]

Thank you sooo much for this recipe.. sooo yummy

[@ginawong1]

喜歡👍

[@chichibangbang3667]

Looks very filling and tasty

[@huijohn6934]

加油👏

[@ngayuyeung6426]

看到.. 即回憶起,
少年時晚宴菜餚
看完.. 感到飽飽,
謝謝妳的分享👏
是地道：
廣東菜❓
香港菜❓
😅 .. 😊

[@Appleeeee666]

正丫😜

[@kentong9514]

腐竹要浸多久？

[@user-py1bj7ew4n]

支竹同腐竹分清楚

[@bahchekng5157]

👍👏👏👏

[@shirleyyipshirleyyip2064]

你的排骨很靚，牌子？在那裡買？

[@gloriavanhilton7195]

會不會稍鹹一點?
有在安老院的廚子說： 用電飯煲隔水蒸45分、才下鑊一同炆枝竹、擔保腍和不用看火45分鐘。不妨試試!

[@JChik-rt3om]

Good idea

[@tonytsuihulk]

👋👍💪🏻

[@cheunganita9225]

請問你的切挑骨的刀是什麼牌子，很利？

[@oe_cook]

在中超隨便買的切肉刀, 我還多買了一塊傳統的磨刀石, 每過一段時會磨一磨刀.

[@mkd9654]

看見你斬排骨好容易，我都是用大刀，但是斬不斷，通常都是長長－条去蒸😂😂😂

[@BlancaWong75]

用菜刀，近刀尾果邊去斬（近自己果邊）。用刀頭斬會唔夠力同舊骨會彈起

[@samli1131]

​@@BlancaWong75😊

[@cwlee8788]

我都係，唔知點解好怕斬嘢。連食雞都拆肉。😅😢

[@bigcar123]

呢D排骨咁短係軟骨下刀攞條芽簽呢斬都斬得斷啦😂😂

[@kenrepublic]

想問下你的菜刀是在香港還是英國買的呢？可以多享下甚麼牌子嗎？

[@pkfan5112]

太多配料 便會麻煩尤其我們在海外

[@cecilialam5658]

我見腐竹好似未啉，是否未夠時間

[@oe_cook]

本片腐竹炆了5分鐘吃起來比較有咬口, 若要很腍身, 可炆它10分鐘, 謝謝收看!🙏❤️

[@richen8588]

😂 4:54

[@richen8588]

❤