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喼汁牛仔骨 ( Beef Short Ribs in Worcestershire Sauce )

材料
急凍牛仔骨8兩
蒜肉3粒(拍鬆)
紹酒2茶匙

醃料
生抽半湯匙
晃胡椒碎少許

調味料
喼汁1湯匙
糖半茶匙
調匀

做法:
01牛仔骨解凍,洗淨,抹乾水分,切塊,下料拌匀待半小時。
02牛仔骨蘸上上少量乾粟粉,放入油鑊内的至兩面金著色,推往鑊邊。
03下蒜肉爆香,再拌炒牛仔骨,灒酒,最後加入調味料炒匀,以葱絲裝飾即成。

Q:牛仔骨如何解凍?
A:牛仔骨宜放在雪櫃的下層解凍,或泡鹽水放於室溫解凍。

Ingredients
300g frozen beef short ribs
3 cloves garlic(lightly crushed)
2 tsps Shaoxing wine

Marinade
1/2 tbsp light soy sauce
ground black pepper

Seasoning
1 tbsp worcestershire sauce
2 tsp sugar
mixed well
Method

01 Thaw the short ribs and rinse well. Wipe dry and cut into pieces.Add marinade and mix well. Leave them for 30 minutes.
02 Coat the short ribs lightly in cornstarch. shallow-fry in hot oil until golden on both sides. Shove them to one side of the wok.
03 Put in the garlic cloves and fry until fragrant. Then fry the short ribs with the garlic. Sprinkle wine and add seasoning at last. Stir well and garnish with shredded spring onion.

Q: How should I thaw the short ribs?
A:Place them on the lower shelf of the fridge and leave the overnight.Or soak them in salted water at room temperature you’re pressed for time.

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