豆豉蒸排骨
Easy
排骨鲜嫩多汁，配上豆豉、大蒜和姜蒸制而成，是经典的港式家常菜。
Cooking Steps
11
STEP 1 OF 11
仔细清洗排骨
USES
猪肋排, rinsed, drained dry (530 gram)
YouTube莊師傅的廚房
Open on YouTube ↗将排骨放入盆中，加水反复搓洗，去除血水和腥味，重复三次。
STEP 4 OF 11
准备香料
USES
姜, finely minced (4.5 slice)·蒜头, finely minced (3 clove)·豆豉, finely chopped (1 tablespoon)·红尖椒, finely chopped (0.5 stick)
YouTube莊師傅的廚房
Open on YouTube ↗大蒜和姜拍扁后剁碎，辣椒和豆豉切成小粒。
STEP 5 OF 11
调配腌料
USES
白糖, (for marinade) (0.5 tablespoon)·酱油膏, (for marinade) (1.5 tablespoon)·生抽, (for marinade) (1.5 tablespoon)·鱼露, (for marinade) (1.5 tablespoon)·米酒, (for marinade) (2.5 tablespoon)
YouTube莊師傅的廚房
Open on YouTube ↗将糖、豆瓣酱、生抽、鱼露和米酒放入碗中，搅拌均匀备用。
STEP 7 OF 11
加淀粉和香油
USES
木薯粉, (for marinade) coat evenly (2.5 tablespoon)·芝麻油, (for marinade) finish (1.3 tablespoon)
YouTube莊師傅的廚房
Open on YouTube ↗加入玉米淀粉拌匀，再加芝麻油拌匀，锁住肉汁。
STEP 11 OF 11
撒葱花上桌
USES
葱, finely chopped (0 as needed)
YouTube莊師傅的廚房
Open on YouTube ↗关火揭盖，取出盘子，撒上葱花即可上桌。
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