[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
1 小匙薑茸
2 大匙炒香花生碎
750 毫升油

調味料(混合): t9 F. K4 E0 h7 Z( u  L, V) o
8 片山楂片
2 大匙L&P醬! R& O( |2 D  H5 Z" P: P
2 大匙蕃茄醬
2 大匙糖
1/2 大匙生抽8 ?$ A% N; \- |* e& {* i
250 毫升上湯5.39.217.76" u! Q- R: A- I' [7 u$ M
公仔箱論壇( Q6 b( o" U- ?9 x
醃料2 J0 f6 c% c) v# g% L3 V! y3 n" E
2 大匙L&P醬: B5 F9 u$ }3 ?$ ~  G& w
2 大匙生抽5.39.217.766 p8 O- D; m. t( H& }) H2 x
2 小匙薯粉
少許胡椒粉、麻油TVBNOW 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。2 Q  W9 z, R# O; Y5 {5 I
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做法
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。  E2 a* A  V, E
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。7 V% x# L. s& \3 |2 k/ w, v
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。
* {" e) M; A$ X3 p3 t+ w! S! l
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 stock5 P9 b5 S/ @& |) Y: v( U7 O' Q

MARINADE
2 tbsp L&P sauce2 tbsp light soy sauce2 tsp tapioca flourpepper, sesame oil to taste

METHOD
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.TVBNOW 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。5 E7 L8 Y: z" ?# Y: R) _
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.公仔箱論壇- R9 a2 |) {- U5 Z6 B, V
3. Add in spare ribs, reduce to a low heat and simmer for 15 minutes.Sprinkle with shredded spring onion and ground nuts. Serve.4 S) {4 ~( Y- L" O3 `