豉汁排骨 Steamed Spare Rib in Black Bean Sauce

材料 Ingredients

豬小排骨 Pork spare rib 1-1/2 磅 lb (675g) 魚露 Fish sauce 1 小匙 tsp 鹽 Salt 1/2 小匙 tsp 糖 Sugar 1 小匙 tsp 麻油 Sesame oil 1/8 小匙 tsp 酒 Cooking wine 1 小匙 tsp 豆豉 Fermented black bean 1 大匙 Tbs 蒜末 Minced garlic 1/2 大匙 Tbs 芡粉 Corn starch 1+3 大匙 Tbs 紅辣椒末 Diced red chili pepper 1 大匙 Tbs 食用油 Cooking oil 2 大匙 Tbs

註: 請肉販將排骨切成2.5cm寬長條。
Note: Ask your butcher to cut the spareribs into 1" wide strips.

做法

1.	把小排骨切成小塊後用水沖洗排骨2分鐘。然後泡在水裡，水要蓋過排骨。放進冰箱內等2小時後拿出。將血水倒掉後再重新沖洗2分鐘。此時排骨顏色已經變白。
2.	將排骨濾乾後与魚露，鹽，糖，麻油，豆豉，蒜末和1大匙芡粉拌勻。放置一旁醃30分鐘。
3.	加入3大匙与排骨仔細拌勻後裝盤，盡量裝一層不要重疊。淋2大匙油在排骨上，最後撒上紅辣椒末。
4.	將蒸籠水燒開。把排骨放進蒸籠內用中大火蒸15分鐘即可。

PROCEDURE

1.	Cut the spare ribs in to small pieces. Rinse them under running water for 2 minutes, then soak them in a bowl of water (The water must cover the ribs). Store the ribs with water in the fridge for 2 hours. Take out the ribs, drain the blood water and rinse the ribs for 2 minutes again. The color of the ribs turns white now.
2.	Pat the ribs dry with paper towels. Marinate the ribs with the fish sauce, salt, sugar, sesame oil, black bean, minced garlic and 1 tbs. of corn starch for 30 minutes
3.	Mix 3 tbs. of corn starch with the spare ribs. Make sure that each piece is coated with corn starch. Plate the spare ribs in one layer. Drip 2 tbs. of oil all over the ribs then sprinkle with diced red chili pepper.
4.	Bring the water in the steamer to a boil. Steam the spare ribs in medium-high heat for 15 minutes

最後更新 (Last Update): 08/19/2020
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