[西式食譜] 金沙排骨

材料
600 克(斬塊)排骨
1 棵(切粒)青蔥
1 小匙蒜茸5.39.217.766 p+ e3 y# ^+ b* w" j2 n' o
1 小匙薑茸
2 大匙炒香花生碎% N% D- V5 g- q) Z1 _* Z& l
750 毫升油
" k9 t) b+ m% ~  k' m5 W. Y
調味料(混合)2 [) u3 C5 P2 \+ [  G
8 片山楂片
2 大匙L&P醬tvb now,tvbnow,bttvb- ^' P! n9 z( \4 X: f
2 大匙蕃茄醬
2 大匙糖
1/2 大匙生抽7 v4 t) i2 W& z. b
250 毫升上湯
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醃料
2 大匙L&P醬
2 大匙生抽7 r  y( E7 M! N5 b2 Z
2 小匙薯粉" H9 ?# M# F- T7 }: J( O( s
少許胡椒粉、麻油
2 s+ F  p. C0 t  e' v2 K; ~
做法tvb now,tvbnow,bttvb; b1 i5 J' f) g7 F4 X$ ]1 \
1. 排骨洗淨斬塊，用醃料拌勻醃30分鐘，沾勻粟粉，炸至金黃色熟透，撈起，瀝乾備用。
2. 慢火燒熱2大匙油，炒香蒜茸、薑茸後，加入混合調味料煮至滾燙。
3. 置入排骨，用慢火燜15分鐘至熟後，灑上蔥粒、花生碎即可分享。tvb now,tvbnow,bttvb9 ]) o2 K5 U0 C* S# S! W
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INGREDIENTS
600g spare ribs (cut into pieces)1 stalk spring onion (chopped)1 tsp chopped garlic1 tsp chopped ginger2 tbsp toasted and finely ground nuts750ml oil

SEASONING (mix well)
8 haw flakes2 tbsp L&P sauce2 tbsp tomato sauce2 tbsp sugar1/2 tbsp light soy sauce250ml chicken stock

MARINADE
2 tbsp L&P sauce2 tbsp light soy sauce2 tsp tapioca flourpepper, sesame oil to taste, M  u* z7 X4 c
tvb now,tvbnow,bttvb9 K( p9 V. E8 _
METHODTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。  w9 X4 S" o# k/ W# t2 `
1. Rinse the spare ribs, cut into pieces, season with marinadeingredients for 30 minutes, coat well with cornstarch. Deep fry intohot oil until golden brown, dish up and drain, keep aside.公仔箱論壇# I5 K% D1 L2 Q3 W7 M, G
2. Heat up 2 tbsp oil to sauté chopped garlic and ginger till fragrant, blend in the rest of seasoning mixture. Bring to a boil.5.39.217.76. E. n1 R! N8 `8 |; M. Y
3. Add in spare ribs, reduce to a low heat and simmer for 15 minutes.Sprinkle with shredded spring onion and ground nuts. Serve.