Braised Lotus Root with Spare Ribs🥘A Perfect Dish to Celebrate Autumn Equinox🍁蓮藕炆排骨

⬇️⬇️English recipe follows ⬇️⬇️
蓮藕炆排骨：
Braise pirk ribs with lotus root:
Braised Lotus Root with Spare Ribs🥘A Perfect Dish to Celebrate Autumn Equinox🍁
Ingredients:
Pork ribs 1 1/2 catty
Lotus root 1 catty
Ginger 10 slices
Garlics 6 Nos.
Shallots 6 Nos.
Red chili.2 Nos.
Coriander 1 No.
Seasoning:
Preserved bean curd 4 cubes
Light soya sauce 1 tbsp
Soy bean sauce 1 tbsp
Rock.sugar 2 cubes
Preparation:
1. Pork ribs, defrost with tap water.
2. Season pork ribs with cooking salt for 10 minutes to remove unpleasant smells and tastes and add some salty taste.
3. Peel the shallots and garlics. Slice the ginger and dice the red chili.
4. Rinse the lotus root. Cut both ends. Peel it. Rinse again. Cut into pieces.
5. Rinse pork ribs thoroughly and dry with kitchen towel.
Steps:
1. Heat up 3 tbsp oil at high flame in wok.
2. Put shallots, garlics and ginger into wok.
3. Put pork ribs, fry for 1 minute.
4. Put lotus root, fry for 1 minute.
5. Put soy bean sauce and preserved bean curd, fry well.
6. Put rock sugar.
7. Put 1 tsp lught soya sauce.
8. Add water just cover up pork ribs.
9. Turn to medium~low flame after boils up. Braise for 30 minutes.
10. Have alteady braised for 30 minutes. Put on plate.
11. Put red chili and coriander in top. Serve.
材料：
排骨1斤半
蓮藕1斤
蒜頭6粒
乾蔥頭6粒
辣椒仔2隻
芫荽1棵
調味料：
腐乳4磚
生抽1湯匙
黃豆醬1湯匙
冰糖2粒
處理：
1. 排骨，清水解凍。
2. 排骨解凍後，用鹽直接乸排骨10分鐘，去除雪味及腥味，及再加入少許鹹味。
3. 乾蔥頭及蒜頭皮，薑切片，辣椒切粒。
4. 蓮藕，洗淨，切去兩端，刨去表皮，洗淨 ，切一舊舊。
5. 排骨，清水沖乾淨，用廚紙索乾。
烹調：
1. 中火在鑊中燒熱3湯匙油。
2. 放乾蔥頭、蒜頭及薑片落鑊爆香。
3. 放排骨爆香1分鐘。
4. 放蓮藕爆香。
5. 加入黃豆醬及腐乳炒勻。
6. 加入冰糖。
7. 加入1茶匙生抽。
8. 加水蓋過肉面。
9. 滾起後，轉中慢火，繼續炆，炆30分鐘。
10. 已炆了30分鐘，上碟。
11. 放辣椒仔及芫荽，完成。

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⬇️⬇️English recipe follows ⬇️⬇️ 蓮藕炆排骨： 材料： 排骨1斤半 蓮藕1斤 蒜頭6粒 乾蔥頭6粒 辣椒仔2隻 芫荽1棵 調味料： 腐乳4磚 生抽1湯匙 黃豆醬1湯匙 冰糖2粒 處理： 1. 排骨，清水解凍。 2. 排骨解凍後，用鹽直接乸排骨10分鐘，去除雪味及腥味，及再加入少許鹹味。 3. 乾蔥頭及蒜頭皮，薑切片，辣椒切粒。 4. 蓮藕，洗淨，切去兩端，刨去表皮，洗淨 ，切一舊舊。 5. 排骨，清水沖乾淨，用廚紙索乾。 烹調： 1. 中火在鑊中燒熱3湯匙油。 2. 放乾蔥頭、蒜頭及薑片落鑊爆香。 3. 放排骨爆香1分鐘。 4. 放蓮藕爆香。 5. 加入黃豆醬及腐乳炒勻。 6. 加入冰糖。 7. 加入1茶匙生抽。 8. 加水蓋過肉面。 9. 滾起後，轉中慢火，繼續炆，炆30分鐘。 10. 已炆了30分鐘，上碟。 11. 放辣椒仔及芫荽，完成。 Braise pirk ribs with lotus root: Ingredients: Pork ribs 1 1/2 catty Lotus root 1 catty Ginger 10 slices Garlics 6 Nos. Shallots 6 Nos. Red chili.2 Nos. Coriander 1 No. Seasoning: Preserved bean curd 4 cubes Light soya sauce 1 tbsp Soy bean sauce 1 tbsp Rock.sugar 2 cubes Preparation: 1. Pork ribs, defrost with tap water. 2. Season pork ribs with cooking salt for 10 minutes to remove unpleasant smells and tastes and add some salty taste. 3. Peel the shallots and garlics. Slice the ginger and dice the red chili. 4. Rinse the lotus root. Cut both ends. Peel it. Rinse again. Cut into pieces. 5. Rinse pork ribs thoroughly and dry with kitchen towel. Steps: 1. Heat up 3 tbsp oil at high flame in wok. 2. Put shallots, garlics and ginger into wok. 3. Put pork ribs, fry for 1 minute. 4. Put lotus root, fry for 1 minute. 5. Put soy bean sauce and preserved bean curd, fry well. 6. Put rock sugar. 7. Put 1 tsp lught soya sauce. 8. Add water just cover up pork ribs. 9. Turn to medium~low flame after boils up. Braise for 30 minutes. 10. Have alteady braised for 30 minutes. Put on plate. 11. Put red chili and coriander in top. Serve. Braised Lotus Root with Spare Ribs🥘A Perfect Dish to Celebrate Autumn Equinox🍁

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