梅菜炆排骨 Braised Pork Rib With Mei Choy (Preserved Mustard Green) **字幕CC Eng. Sub**

🟢材料：
排骨 700 克
梅菜 200 克
紅蔥頭、薑、蒜頭 適量
紹興酒 1 湯匙
老抽 1 湯匙
八角 1 粒
冰糖適量

🟢步驟：
1️⃣將梅菜用淡鹽水浸泡 10 分鐘，洗淨切碎。
2️⃣白鑊炒乾梅菜後加少許油和糖炒勻。
3️⃣排骨洗淨晾乾水，煎至一面金黃後翻轉。
4️⃣加入紅蔥頭、薑、蒜頭，煎至兩面金黃。
5️⃣灒1 湯匙紹興酒、 1 湯匙老抽，加入冰糖、八角和梅菜，加熱水至排骨面。用小火炆 45 分鐘，收汁上碟。

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🟢Ingredients:
Pork ribs - 700g
Mei Choy(preserved mustard greens) - 200g
Shallots, ginger, garlic - as needed
Shaoxing wine - 1 tablespoon
Dark soy sauce - 1 tablespoon
Star anise - 1 piece
Rock sugar - as needed

🟢Cooking directions:
1️⃣Soak the preserved mustard greens in lightly salted water for 10 minutes, then wash and chop them.
2️⃣ Stir-fry the preserved mustard greens in a wok without oil until dry, then add a little oil and sugar and stir-fry evenly.
3️⃣Wash and dry the pork ribs, then pan-fry them until one side is golden brown before flipping them over.
4️⃣Add the shallot, ginger, and garlic to the wok and stir-fry until both sides of the pork ribs are golden brown.
5️⃣Sprinkle 1 tablespoon of Shaoxing wine and 1 tablespoon of dark soy sauce, then add sugar, star anise, and preserved mustard greens. Add enough water to cover the pork ribs. Braise over low heat for 45 minutes until the sauce is reduced. Serve.

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