Pork ribs claypot with fresh yam in chu hou sauce柱侯淮山排骨煲

⬇️⬇️English recipe follows⬇️⬇️
柱侯淮山排骨煲
材料：
一字排骨一磅
支竹一包（預先清水浸6至7小時至軟身）
紫洋蔥一個
甘筍一條
鮮淮山一支
辣椒仔一隻
蔥一條
處理：
1. 排骨，清水洗乾淨，擎乾水。
2. 紫洋蔥，去皮，一開四，搣開一塊塊。
3. 甘筍，去皮，斜切片。
4. 鮮淮山，去皮，斜切片。
5. 支竹，切段。
6. 辣椒仔，切粒。
7. 蔥白切絲，尾切粒。
8. 預備好煲仔。
烹調：
1. 慢火在煲仔內燒熱油一茶匙。
2. 排骨，加入生粉一茶匙，撈勻。
3. 排骨，放煲仔內，煎香，轉動煲仔，令油分更均勻。
4. 排骨，一面已煎兩面金黃色，反轉排骨，轉最慢火。
5. 加入調味料：
a. 蒜蓉一茶匙
b. 柱侯醬一茶匙
c. 豆瓣醬一茶匙
d. 蠔油一茶匙
e. 冰糖2粒
開中火，炒勻，加入老抽半茶匙，炒勻至冰糖溶解。
6. 轉大火，加入大滾水蓋過排骨，大火滾起，轉中慢火，冚蓋，燜10分鐘。
7. 排骨已燜腍，加入洋蔥，放煲仔底部。
8. 支竹，放煲仔的一邊。
9. 淮山，放煲仔的另一邊。
10. 紅蘿蔔，放煲仔內，轉大火滾起，冚蓋，燜5分鐘。
11. 預備生粉芡。
12. 加入適量的生粉芡至收汁。
13. 灑上蔥粒及辣椒粒。
14. 完成，可享用。
Pork ribs claypot with fresh yam in chu hou sauce
Ingredients:
Pork ribs 1 lb
Beancurd (soak in tap water for 6-7 hours until it turns soft.)
Onion (purple) 1 No.
Carrot 1 No.
Fresh yam 1 log
Shallots 2 Nos.
Chili 1 No.
Green onion 1 No.
Preparation:
1. Pork ribs, rinse with tap water. Drain.
2. The onion, get it peeled. Divide it into 4 shares. Separate it slice by slice.
3. Carrot, get it peeled. Slantly shred.
4. The yam, get it peeled. Slantly slice.
5. Beancurd, cut in lengths.
6. Chili, dice in cubes.
7. Green onion stem, get it shredded, the rest, dice in cubes.
8. Get ready for a claypot.
Steps:
1. Heat up a 1 tsp of oil at low flame in the claypot.
2. The pork, add in 1 tsp of tapioca starch, mix well.
3. Pork, put in the pot, fry well. Turn around the pot, in order to make the oil more even.
4. The pork, one side has been fried into golden yellow, flip over the pork. Turn to the lowest flame.
5. Add seasoning:
a. Garlic sauce 1 tsp
b. Chu hou paste 1 tsp
c. Chili bean sauce 1 tsp
d. Oyster sauce 1 tsp
e. Rock sugar 2 cubes
Turn to medium flame, fry well. Add in 0.5 tsp of dark soya sauce. Fry well until the rock sugar totally melts.
6. Turn to high flame. Add in boiled-up water just covering up the pork. Heat up at high flame. Turn to medium-low flame. Cover up the pot and braise for 10 minutes.
7. Pork has been softly braised well, add in the onion at the bottom of the pot.
8. Beancurd, put at one side of the pot.
9. The yam, put on the other side of the pot.
10. Carrot, put in the pot. Heat up at high flame. Cover it up. Braise for 5 minutes.
11. Get ready for tapioca sauce.
12. Add in appropriate amount of tapioca sauce to make the sauce thick.
13. Put green onion and chili cubes on top.
14. Complete. Serve.
柱侯淮山排骨煲
Pork ribs claypot with fresh yam in chu hou sauce
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柱侯淮山排骨煲 Pork ribs claypot with fresh yam in chu hou sauce

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⬇️⬇️English recipe follows⬇️⬇️ 柱侯淮山排骨煲 材料： 一字排骨一磅 支竹一包（預先清水浸6至7小時至軟身） 紫洋蔥一個 甘筍一條 鮮淮山一支 辣椒仔一隻 蔥一條 處理： 1. 排骨，清水洗乾淨，擎乾水。 2. 紫洋蔥，去皮，一開四，搣開一塊塊。 3. 甘筍，去皮，斜切片。 4. 鮮淮山，去皮，斜切片。 5. 支竹，切段。 6. 辣椒仔，切粒。 7. 蔥白切絲，尾切粒。 8. 預備好煲仔。 烹調： 1. 慢火在煲仔內燒熱油一茶匙。 2. 排骨，加入生粉一茶匙，撈勻。 3. 排骨，放煲仔內，煎香，轉動煲仔，令油分更均勻。 4. 排骨，一面已煎兩面金黃色，反轉排骨，轉最慢火。 5. 加入調味料： a. 蒜蓉一茶匙 b. 柱侯醬一茶匙 c. 豆瓣醬一茶匙 d. 蠔油一茶匙 e. 冰糖2粒 開中火，炒勻，加入老抽半茶匙，炒勻至冰糖溶解。 6. 轉大火，加入大滾水蓋過排骨，大火滾起，轉中慢火，冚蓋，燜10分鐘。 7. 排骨已燜腍，加入洋蔥，放煲仔底部。 8. 支竹，放煲仔的一邊。 9. 淮山，放煲仔的另一邊。 10. 紅蘿蔔，放煲仔內，轉大火滾起，冚蓋，燜5分鐘。 11. 預備生粉芡。 12. 加入適量的生粉芡至收汁。 13. 灑上蔥粒及辣椒粒。 14. 完成，可享用。 Pork ribs claypot with fresh yam in chu hou sauce Ingredients: Pork ribs 1 lb Beancurd (soak in tap water for 6-7 hours until it turns soft.) Onion (purple) 1 No. Carrot 1 No. Fresh yam 1 log Shallots 2 Nos. Chili 1 No. Green onion 1 No. Preparation: 1. Pork ribs, rinse with tap water. Drain. 2. The onion, get it peeled. Divide it into 4 shares. Separate it slice by slice. 3. Carrot, get it peeled. Slantly shred. 4. The yam, get it peeled. Slantly slice. 5. Beancurd, cut in lengths. 6. Chili, dice in cubes. 7. Green onion stem, get it shredded, the rest, dice in cubes. 8. Get ready for a claypot. Steps: 1. Heat up a 1 tsp of oil at low flame in the claypot. 2. The pork, add in 1 tsp of tapioca starch, mix well. 3. Pork, put in the pot, fry well. Turn around the pot, in order to make the oil more even. 4. The pork, one side has been fried into golden yellow, flip over the pork. Turn to the lowest flame. 5. Add seasoning: a. Garlic sauce 1 tsp b. Chu hou paste 1 tsp c. Chili bean sauce 1 tsp d. Oyster sauce 1 tsp e. Rock sugar 2 cubes Turn to medium flame, fry well. Add in 0.5 tsp of dark soya sauce. Fry well until the rock sugar totally melts. 6. Turn to high flame. Add in boiled-up water just covering up the pork. Heat up at high flame. Turn to medium-low flame. Cover up the pot and braise for 10 minutes. 7. Pork has been softly braised well, add in the onion at the bottom of the pot. 8. Beancurd, put at one side of the pot. 9. The yam, put on the other side of the pot. 10. Carrot, put in the pot. Heat up at high flame. Cover it up. Braise for 5 minutes. 11. Get ready for tapioca sauce. 12. Add in appropriate amount of tapioca sauce to make the sauce thick. 13. Put green onion and chili cubes on top. 14. Complete. Serve.

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