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名廚三餸一湯|黃應強師傅菜單 鹹骨芥蘭頭 Braised Salty Pork Ribs with Kohlrabi

蘋果日報 2021/05/17 14:29

食譜黃應強粵菜豬肉蔬菜30-60分鐘

鹹骨芥蘭頭
材料:
排骨 2條 (約兩斤)
芥蘭頭 2個
唐芹粒 少許
白胡椒粒 少許
鹽 5克 (醃鹹排骨肉)
做法:
1. 先用鹽醃排骨一整夜,然後煮時放入水中汆水,去除血污,再撈起瀝乾水。
2. 芥蘭頭切去頭尾,刨去外皮再切成丁方粒,記得頭部要切深一些,否則煮後會有渣,影響口感。
3. 燒熱鑊倒入白胡椒粒,白鑊炒出香氣再壓碎。
4. 湯鍋裏倒入熱水,加入白胡椒,再放芥蘭頭及排骨先炆煮半小時。然後下唐芹粒煮2-3分鐘,即可上碟。
Braised Salty Pork Ribs with Kohlrabi
Ingredients:
Pork ribs 2 sticks (around 2 catties)
Kohlrabi 2 pcs
Chinese celery little, diced
White peppercorns little
Salt 5g (for marinating pork ribs)
Method:
1. Marinate pork ribs with salt overnight, then blanch in boiling water to remove the scum, drain.
2. Cut off both ends of kohlrabi, peel and dice. Note that the top end should be cut deeper to remove the most fibrous part of the kohlrabi.
3. Heat wok, sauté white peppercorns until fragrant, then crush the peppercorns.
4. In a large pot, pour hot water, add the white peppercorns, then the kohlrabi and pork ribs, stew for half an hour, then add diced Chinese celery, cook another 2-3 minutes, serve.
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