繩意香醋骨

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用沖繩的黑糖與意大利黑陳醋做材料,烹調出味道獨特,甜酸兼備的糖醋骨。







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Ingredient and Portion
排骨兩條 約12兩
沖繩黑糖 80克
薑 1塊
蒜頭 數顆
蔥段 數條
清水 適量
菜油或花生油 少量
Seasoning
意大利黑陳醋 80克
老抽 2湯匙
生抽 3湯匙
Method
1.排骨斬件,放滾水內稍煮一會,將血水雜質等清走,撈起瀝乾水備用。
2.鍋燒紅,放油,煮熱後放薑、蒜爆香,放排骨輕煎一會。
3.加生抽和老抽同煮,加水至淹蓋排骨,用蓋蓋好慢火煮15分鐘,或待至水份蒸發至少許,加黑醋和黑糖再煮5分鐘,放蔥段兜炒後上碟。
Tips
1.也可用豬排切細件代替。
2.可適量增加或減少糖和醋的比例,以符合個人口味,也可加玫瑰露酒以增加香味。
Recommend
Recommended
unknown
sosoku
sosoku 如用片糖及浙江香醋亦可。
2012-08-20
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