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紅麴醬(紅糟)燒肉 Braised Pork with Anka Sauce

古早味撲鼻紅麴香,加上香軟滑嫩的燒肉!

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Braised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Ingredients

  • Pork spareribs 豬肋骨
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意

Directions

肋排切小塊,在滾水中川燙幾分鐘撈起洗淨。拌入紅麴醬醃上個四到六小時(能醃過夜是最好了。)
Cut ment into pieces, boil them for a few minutes to get rid of scum, rinse clean. Mix in Anka Sauce (Red yeast rice sauce), marinate for 4~6 hours (it’s even better to marinate over night.)

cut port into pieces in boiling water for a few minutesmix in Anka sauce, marinate for 4~6 hours

大鍋中放入薑和醃好的肉大火拌炒後,加一杯水,中火煮十五到二十分鐘,直到醬汁收乾一點就可以起鍋了。
Saute ginger and meat in high heat. Add a cup of water, cook for 15 to 20 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up.

add water, cook for 20 minutesBraised Pork with Anka Sauce 紅麴醬(紅糟)燒肉

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

Anka (red yeast rice) sauce

 

紅燒排骨 Braised Pork Spareribs

家鄉的味道,入口即化!

紅燒排骨 Braised Pork Spareribs

紅燒排骨 Braised Pork Spareribs

Ingredients

  • 3 pounds pork spareribs 小排骨
  • 1 cup soy sauce
  • 2 cup water
  • 1/4 cooking wine
  • 2 tablespoon vinegar
  • 1 tablespoon sugar
  • 5 pieces of ginger

Directions

排骨用滾水燙熟,倒去血水。用大鍋加水,醬油,酒,醋,糖和薑片。開大火將汁煮滾。口味鹹淡和酸甜度則自行決定調整。

將排骨放入,大火煮開後用最小的火,加蓋慢燉。二小時後,開蓋大火將汁燒乾即可。

Note: 盤內可墊炒菠菜,或青花菜,或其它顏色的菜,排骨置中間。

 

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