材料 Ingredients
|  |
做法
| 1. | 小排骨請肉販逆骨切成 4cm 寬 長條。要煮前再順骨切成小塊。芋頭切成 4cm x 4cm x 4cm 小塊。 |
| 2. | 燒開 2/3鍋的水。放進小排骨用滾水燙 2 分鐘﹐水要蓋過排骨。撈出排骨用冷水沖洗乾淨。 |
| 3. | 將紅燒醬汁準備好。 |
| 4. | 將排骨, 紅燒醬汁和水放進鍋裡用大火燒開。轉小火加蓋繼續煮 30 分鐘。 |
| 5. | 炸油燒熱到 375F (190C) 度。放進芋頭用大火炸黃。將炸好的芋頭放在紙巾上濾掉多餘的油。 |
| 6. | 將芋頭鋪在砂鍋底部﹐再將排骨和醬汁倒在芋頭上。 |
| 7. | 砂鍋蓋上蓋子後用小火煮 20 分鐘或到芋頭變鬆軟。 |
PROCEDURE
| 1. | Ask your butcher to cut the spare rib against bones into0 1.5" wide strips. Cut the spare rib strips in between the bones into small pieces. Peel and cut the taro into 4cm x 4cm x 4cm cubes. |
| 2. | Bring 2/3 pot of water to a boil. Place the spare rib into boiling water and cook for 2 minutes. The water needs to be over the spare ribs. Take out the spare rib and discard the water. Wash the spare rib roughly. |
| 3. | Get the Brown sauce ready. |
| 4. | Add the spare ribs, Brown sauce and water in a pot. Bring the mixture to a boil. Turn the heat to low. Cover and simmer the spare ribs for 30 minutes. |
| 5. | Heat the oil to 375F (190C) degrees. Deep-fry the taro in high heat until golden brown. Place the fried taro on paper towels to absorb the excessive oil. |
| 6. | Please the fried taro on the bottom of a clay pot. Pour the spare ribs and sauce over the taro. |
| 7. | Cover the clay pot and simmer in low heat for 20 minutes, or until the taro is soft. |
最後更新 (Last Update): 07/12/2013
版權所有，未經同意請勿翻印。
All rights reserved. Do not duplicate without permission.
