柱侯枝竹炆排骨 Pork Ribs in Chu Hou Sauce

腐竹、枝竹, 我地都好鐘意食!~ 人地就興枝竹炆羊腩, 我就麻麻地好羊. 而炆牛腩又所費需時, 都唔係好願整. 所以就不如簡簡單單黎個枝竹炆排骨啦!~ 30分鐘搞掂, 可以黎個 "30 minutes Bonnie Tong" wakaka.. 連咩冬菇呀, 咩白蘿白都免了. 一樣好食, 尤其要黎送飯, 加埋 d 汁, 真係好味!!~ 唔好話我成日買花讚花香啦, 最近除左領悟了要對自己好一點之 "愛人先要愛自己", 同埋人性的軟弱之 "人不為己天誅地滅" 之外, 就係要明白到如果自己整 d 野出黎連自己都不喜歡的話, 就不用期望別人會喜歡了, 的道理.

材料:
排骨、枝竹、蒜頭、薑、柱侯醬、紹酒、冰糖、老抽、生抽、砂糖、水

做法:
1. 排骨切件洗淨, 滴乾水, 加老抽, 生抽, 砂糖, 醃三十分鐘。
2. 蒜頭、薑切片備用。
3. 枝竹洗淨, 撕成一段段, 用清水浸枝竹約十分鐘。
4. 起鑊落油, 爆香蒜片和薑, 放排骨煎香。
5. 灒紹酒, 炒匀, 加水, 落柱侯醬、冰糖和枝竹, 加蓋轉中慢火炆二十分鐘搞掂。

Ingredients:
Pork Spare Ribs
Bean Curd Sticks
Garlic
Ginger
Chu Hou Paste
Shaoxing Wine
Rock Sugar
Black Soy Sauce
Soy Sauce
White Sugar
Water

Directions:
*Cut spare ribs into pieces, rinse and drain well. Marinade with soy sauce, black soy sauce and white sugar for 30 minutes.
*Slice garlic and ginger into pieces.
*Rinse bean curd sticks, break into chucks, soak into water for 10 minutes.
*Put oil in heated pan, stir in garlic and ginger, pan-fry spare ribs till both sides turn brown.
*Sprinkle in shaoxing wine, fry and mix well. Add water, chu hou sauce, rock sugar and bean curd sticks, cover and simmer for 20 minutes. Ready to serve.