🟢食材：
排骨800克
蒜頭5瓣
薑、蔥適量
月桂葉2片
八角1粒
南乳35克
冰糖20克
柱侯醬1/2湯匙

🟢做法：
1️⃣ 將排骨洗淨吸乾水，蒜頭略拍，薑切片備用。
2️⃣ 熱鍋落油，爆香薑蒜取出，放入排骨煎至微黃色，再加回薑蒜翻炒。
3️⃣ 轉小火，後加入南乳和柱侯醬混合醬料炒香。
4️⃣ 下冰糖、1湯匙紹興酒、月桂葉和八角，再加入適量熱水，煮沸後轉小火炆煮1小時。
5️⃣大火收汁，試味上碟，撒上蔥花。

📌相關影片Related video: [ Ссылка ]

🟢Ingredients:
Pork Ribs - 800g
Garlic - 5 cloves
Ginger - as needed
Spring onions (Scallions) - as needed
Bay leaves - 2 leaves
Star anise - 1 piece
Red fermented bean curd (Nam Yue) - 35g
Rock sugar - 20g
Chu Hou sauce - 1/2 tablespoon

🟢Cooking Directions:
1️⃣ Wash and dry the pork ribs, lightly smash the garlic, and slice the ginger, set aside.
2️⃣ Heat the wok with oil, stir-fry the ginger and garlic until fragrant, remove them from the wok, add the pork ribs and fry until slightly brown, then add back the ginger and garlic and stir-fry.
3️⃣ Turn down the heat, add the red fermented bean curd and chu hou paste, and stir-fry the sauce until fragrant.
4️⃣ Add rock sugar, 1 tablespoon of Shaoxing wine, bay leaves, star anise, and enough hot water. Bring to a boil, then simmer over low heat for 1 hour.
5️⃣ Increase the heat to reduce the sauce, season to taste, and sprinkle with chopped spring onions.

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