[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5.39.217.76" R$ L- V1 ]9 c- E+ K
1 小匙薑茸
2 大匙炒香花生碎
750 毫升油
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調味料(混合)( ?# u, N+ g7 d7 I- }' n
8 片山楂片
2 大匙L&P醬tvb now,tvbnow,bttvb+ m* v5 D  ]' Q" O" D' b( b
2 大匙蕃茄醬
2 大匙糖
1/2 大匙生抽  H* U. }* g4 g4 V5 f( s
250 毫升上湯# p  s% v# O6 g/ f8 i

醃料
2 大匙L&P醬tvb now,tvbnow,bttvb. T* G1 E2 n% L; D/ i/ |7 `7 x
2 大匙生抽
2 小匙薯粉6 g* t! W# p8 }& [% F! M( E
少許胡椒粉、麻油公仔箱論壇" Y, L5 n! J6 Y8 M. ]7 {6 o

做法' x* A0 z/ l) k" {9 T
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。5.39.217.762 V2 J. C4 a3 b
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。tvb now,tvbnow,bttvb8 P; d3 k5 {" {0 A# w  J. G9 X
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,bttvb( h, q9 D) D1 g) I* O
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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. W7 g" }) Y/ q$ j
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.
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.tvb now,tvbnow,bttvb5 [/ a2 u! D7 d! e( i: C
3. Add in spare ribs, reduce to a low heat and simmer for 15 minutes.Sprinkle with shredded spring onion and ground nuts. Serve.公仔箱論壇7 N: t0 a! D! W$ b- k) M
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