鹹酸菜炆排骨 Braised Pork Rib with Pickled Mustard Green **字幕 CC Eng. Sub**

🟢材料：
排骨 600 克
鹹酸菜 300 克
薑、蒜 適量
紹興酒 1湯匙
糖 1茶匙
老抽 1茶匙

🟢做法：
1️⃣ 將排骨洗淨晾乾水分。
2️⃣ 鹹酸菜泡水 5-10 分鐘，試味後仍鹹可浸泡多幾分鐘，洗淨切件，加入薑片，用白鑊炒干水分，加少許油，熄火後加少許糖翻炒均勻備用。
3️⃣ 排骨煎至微黃反轉，下薑片和蒜頭，煎至兩面微黃。
4️⃣ 加入１湯匙紹興酒、１茶匙糖、鹹酸菜及 150 毫升熱水，轉小火炆煮半小時。
5️⃣ 加入１茶匙老抽調色，收汁上碟。

🟢Ingredients:
Pork ribs - 600g
Pickled mustard greens - 300g
Ginger, garlic - as needed
Shaoxing wine - 1 tablespoon
Sugar - 1 teaspoon
Dark soy sauce - 1 teaspoon

🟢Cooking directions:
1️⃣ Rinse the pork ribs and pat them dry.
2️⃣ Soak the pickled mustard greens in water for 5-10 minutes. Taste and continue soaking for a few minutes until the desired saltiness is reached. Wash and cut into pieces. Add ginger slices to a wok and stir-fry until the moisture is evaporated. Add a little oil, turn off the heat and add a little bit of sugar stir well mixed. Set aside.
3️⃣ Pan-fry the pork ribs until lightly browned on both sides. Add ginger and garlic and continue frying until fragrant.
4️⃣ Pour in 1 tablespoon of Shaoxing wine, 1 teaspoon of sugar, pickled mustard greens and 150ml of hot water. Lower the heat and simmer for half an hour.
5️⃣ Add 1 teaspoon of dark soy sauce for color, and stir fry until the sauce has thickened. Serve hot.

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