Today, I am making pork ribs with chestnut hotpot:
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材料:
排骨一磅
栗子半磅
冬菇五隻(一開二)
薑片三片
紅蔥頭三個
蒜頭兩粒拍鬆
洋蔥少許切絲
蔥段適量
生抽一湯匙半
蠔油一湯匙
老抽半茶匙
糖一茶匙
雞粉半茶匙
五香粉四分一茶匙
紹興酒一湯匙
生粉水(一茶匙生粉,兩湯匙水)
水適量
生油
Ingredients:
1 lb chopped pork ribs
1/2 lb chestnuts
5 shiitake mushrooms cut in halves
3 slices of ginger
3 shallots
2 cloves of garlic
Sliced onion
Scallions
1.5 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp dark soy sauce
1 tsp sugar
0.5 tsp chicken stock
0.25 tsp five spice powder
1 tbsp Shaoxing wine
Corn starch water (1 tsp corn starch with 2 tbsp water)
Water
Cooking oil
Ingredients:
1 lb chopped pork ribs
1/2 lb chestnuts
5 shiitake mushrooms cut in halves
3 slices of ginger
3 shallots
2 cloves of garlic
Sliced onion
Scallions
1.5 tbsp soy sauce
1 tbsp oyster sauce
0.5 tsp dark soy sauce
1 tsp sugar
0.5 tsp chicken stock
0.25 tsp five spice powder
1 tbsp Shaoxing wine
Corn starch water (1 tsp corn starch with 2 tbsp water)
Water
Cooking oil
做法:
把栗子放進熱水, 煮二十秒, 用布將栗子皮脫開. 用半湯匙生抽, 四分一茶匙老抽, 半茶匙糖, 雞粉及五香粉來醃排骨, 醃十五分鐘, 再加兩茶匙生粉水攪勻. 將栗子放入鑊, 炒一分鐘, 取出備用. 爆炒冬菇,薑片,紅蔥頭, 蒜頭, 炒一兩分鐘後取出備用. 燒熱鑊, 放兩茶匙生油後, 放入排骨, 煎到兩面金黃色後放入料頭, 一起炆. 加一湯匙紹興酒和半茶匙糖, 再加一湯匙蠔油, 用冬菇水開溶倒入鑊. 加四分一湯匙老抽, 半湯匙生抽, 冬菇水及約兩碗水, 要浸過排骨表面來炆. 加入栗子, 炆四十分鐘. 當栗子和排骨變腍便可以. 準備瓦煲, 用少許油爆香蔥和洋蔥, 將腍好了的栗子和排骨放進瓦煲內. 放上葱段, 搇蓋, 煮一分鐘, 煲仔菜 <栗子排骨煲> 便完成了! 如喜歡的話，請訂閱我的頻道呀!
Summary:
Blanche the chestnuts for 20 seconds, before using a cloth to rub off the skin. Marinate the pork ribs for 15 minutes with 1/2 tbsp soy sauce, 1/4tsp dark soy sauce, 1/2 tsp sugar, chicken stock and five spice powder, then mix in 2 tsp of corn starch water. Stir fry the chestnuts for 1 minute then remove from pan. Stir fry the shiitake mushroom, ginger, shallots, garlic for 1-2 minutes, then remove them from pan for later.
Heat up 2 tsp of cooking oil, then put in the pork ribs, fry until they turn golden brown in colour. Then add in the mushrooms, ginger shallots and garlic, followed by 1 tbsp Shaoxing wine and 1/2 tsp sugar, 1 tbsp oyster sauce, 1/4 tsp dark soy sauce, 1/2 tbsp soy sauce, mushroom water and about 2 bowls of water to cover and to stew the pork ribs. Add in the chestnuts and stew for 40 minutes until the pork ribs become tender.
Prepare the clay pot by stir frying the onion slices and scallions in a bit of oil, then place the chestnuts and pork ribs in, place more scallions on top before covering the clay pot with a lid and cook for another 1 minute. The dish is then ready to serve. If you like this recipe and have an interest in more of my recipes, please subscribe to MamaCheung! Enjoy :)
Summary:
Blanche the chestnuts for 20 seconds, before using a cloth to rub off the skin. Marinate the pork ribs for 15 minutes with 1/2 tbsp soy sauce, 1/4tsp dark soy sauce, 1/2 tsp sugar, chicken stock and five spice powder, then mix in 2 tsp of corn starch water. Stir fry the chestnuts for 1 minute then remove from pan. Stir fry the shiitake mushroom, ginger, shallots, garlic for 1-2 minutes, then remove them from pan for later.
Heat up 2 tsp of cooking oil, then put in the pork ribs, fry until they turn golden brown in colour. Then add in the mushrooms, ginger shallots and garlic, followed by 1 tbsp Shaoxing wine and 1/2 tsp sugar, 1 tbsp oyster sauce, 1/4 tsp dark soy sauce, 1/2 tbsp soy sauce, mushroom water and about 2 bowls of water to cover and to stew the pork ribs. Add in the chestnuts and stew for 40 minutes until the pork ribs become tender.
Prepare the clay pot by stir frying the onion slices and scallions in a bit of oil, then place the chestnuts and pork ribs in, place more scallions on top before covering the clay pot with a lid and cook for another 1 minute. The dish is then ready to serve. If you like this recipe and have an interest in more of my recipes, please subscribe to MamaCheung! Enjoy :)
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