花菇蚝豉排骨煲
材料
"12只蚝豉","6只海参","6只冬菇","3个红葱头,切丝","150克排骨","10克姜,切片","20克葱","200毫升水","1汤匙绍兴酒","猪肉腌料","1/2汤匙绍兴酒","1茶匙豉油","1/4茶匙白胡椒粉","调味料","20克冰糖","1茶匙老抽","1/2茶匙盐"
做法
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1:洗净蚝豉,用姜及绍兴酒腌5分钟
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2:把海参汆水5分钟,切成容易入口的大小
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3:腌排骨20分钟
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4:用水浸泡冬菇直至软身,并切开一半
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5:中高火烧热平底锅,落油,炒香姜片及红葱
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6:加入排骨,并煮至金黄色
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7:加入蠔豉、海参,拌匀
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8:加入冬菇,用绍兴酒把黏在锅底的肉屑除去
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9:加入水及调味料,盖上锅盖,将火调至中火,煮45分钟直至酱汁收水
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10:最后,洒上葱花,即可上碟