美味风采 > 美味食谱 > 干肉骨茶
干肉骨茶
Dry Bak Kut Teh

Posted on April 5, 2017

【Ingredients】
2 cloves garlic(chopped), 2 tbsps cooking oil, 20g dried cuttlefish(cut into pieces), 10 pieces of dried red chillies(cut into 2cm lengths), 500g pork ribs(cut into 2.5cm lengths), 500g belly pork (cut into 2.5cm pieces 1cm thickness), 2 cups water or till sufficient to tenderize the meat

【Seasoning】
2 tbsps oyster sauce, 2 tbsps dark soy sauce, 2 tbsps Chinese wine, 2 tbsps brown sugar or to taste, salt to taste

【Method】
1. Marinate pork ribs and belly pork with 1 tsp ground ginger.(pic 1)
2. In a clay pot, add some oil, saute the garlic until fragrant, toss in dried cuttlefish and dried chili.(pic 2)
3. Then add the marinated pork ribs, belly pork and seasonings and stir.(pic 3-4)
4. Add in water and braise slowly for 50 minutes or till the ribs are tender enough and most of the sauce has dried up.(pic 5)
5. Thicken sauce by using corn starch, serve with some coriander leaves or chopped spring onions.

【材料】
蒜头2瓣、食油2汤匙、鱿鱼干20克(切小块)、辣椒干10条(剪2公分)、排骨500克(砍2.5公分长)、花肉500克(切2.5公分宽、1公分厚)、清水2杯

【调味料】
蚝油、黑酱油、花雕酒及黄糖各2汤匙、盐适量

【做法】
1. 把排骨及花肉以1茶匙姜茸腌妥。(图1)
2. 在瓦煲内热油爆香蒜头,然后加入鱿鱼干和辣椒干,炒一会。(图2)
3. 加入排骨、花肉及调味料,搅拌均匀。(图3-4)
4. 加入清水,小火焖煮50分钟或至肉软和汁干。(图5)
5. 汤汁可勾芡,并配莞荽和青葱吃。


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