⬇️⬇️English recipe follows⬇️⬇️ 蜜糖檸檬燜豬仔骨 材料： 急凍豬仔骨2磅 檸檬一個 蜜糖 處理： 1. 豬仔骨，清水解凍。 2. 豬仔骨，切開一條條骨。 3. 豬仔骨，加入粗鹽一湯匙，乸15分鐘，去除雪味、腥味，及加入少許鹹味。 4. 豬仔骨，清水沖洗乾淨，擎乾水，廚紙索乾。 5. 豬仔骨，加入生粉一湯匙，撈勻。 烹調： 1. 大火在鑊中燒熱油半湯匙。 2. 排骨，放鑊內爆香。 3. 加入油半湯匙，轉中火繼續煎。 4. 豬仔骨，一面已煎至金黃色，反轉繼續煎。 5. 轉最慢火。 6. 加入調味料： a. 蠔油一湯匙 b. 老抽一茶匙 c. 胡椒粉適量 轉大火，炒勻，加入大滾水450毫升，大火滾起，冚蓋，轉中慢火，繼續燜30分鐘。 7. 豬仔骨，已燜了30分鐘，轉最慢火，加入： a. 蜜糖一湯匙 b. 檸檬汁一湯匙 轉大火，炒至收汁。 8. 排好豬仔骨，上碟。 9. 豬仔骨，在上面加入適量的檸檬汁，及刨少許檸檬皮在上面，增加香味。 10. 完成，可享用。 Honey braised pork ribs with lemon Ingredients: Frozen pork ribs 2 lbs Lemon 1 No. Honey Preparation: 1. The pork, defrost in tap water. 2. The pork, cut in stripes. 3. The pork, add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to it. 4. The pork, rinse thoroughly. Drain. Dry with kitchen towels. 5. The pork, add in 1 tbsp of tapioca starch, mix well. Steps: 1. Heat up 0.5 tbsp of oil at high flame in wok. 2. The pork, put in the wok, fry well. 3. Add in 0.5 tbsp of oil. Turn to medium flame and continue frying. 4. The pork, one side has been fried into golden yellow, flip over and continue frying. 5. Turn to the lowest flame. 6. Add seasoning: a. Oyster sauce 1 tbsp b. Dark soya sauce 1 tsp c. Pepper appropriate amount Turn to high flame. Fry well. Add in 450ml of boiled-up water. Heat up at high flame. Cover up the wok. Turn to medium-low flame and continue to braise for 30 minutes. 7. The pork, has been braised for 30 minutes, turn to the lowest flame. Add in: a. Honey 1 tbsp b. Lemon juice 1 tbsp Turn to high flame. Fry well until the sauce becomes thick. 8. Put the pork in rows on plate. 9. Squeeze appropriate amount of lemon juice on top of the pork. Peel little lemon skin on top, to enrich the scent of the dish. 10. Complete. Serve.
⬇️⬇️English recipe follows⬇️⬇️
蜜糖檸檬燜豬仔骨
材料：
急凍豬仔骨2磅
檸檬一個
蜜糖
處理：
1. 豬仔骨，清水解凍。
2. 豬仔骨，切開一條條骨。
3. 豬仔骨，加入粗鹽一湯匙，乸15分鐘，去除雪味、腥味，及加入少許鹹味。
4. 豬仔骨，清水沖洗乾淨，擎乾水，廚紙索乾。
5. 豬仔骨，加入生粉一湯匙，撈勻。
烹調：
1. 大火在鑊中燒熱油半湯匙。
2. 排骨，放鑊內爆香。
3. 加入油半湯匙，轉中火繼續煎。
4. 豬仔骨，一面已煎至金黃色，反轉繼續煎。
5. 轉最慢火。
6. 加入調味料：
a. 蠔油一湯匙
b. 老抽一茶匙
c. 胡椒粉適量
轉大火，炒勻，加入大滾水450毫升，大火滾起，冚蓋，轉中慢火，繼續燜30分鐘。
7. 豬仔骨，已燜了30分鐘，轉最慢火，加入：
a. 蜜糖一湯匙
b. 檸檬汁一湯匙
轉大火，炒至收汁。
8. 排好豬仔骨，上碟。
9. 豬仔骨，在上面加入適量的檸檬汁，及刨少許檸檬皮在上面，增加香味。
10. 完成，可享用。
Honey braised pork ribs with lemon
Ingredients:
Frozen pork ribs 2 lbs
Lemon 1 No.
Honey
Preparation:
1. The pork, defrost in tap water.
2. The pork, cut in stripes.
3. The pork, add in 1 tbsp of cooking salt, season for 15 minutes, to remove unpleasant smells and add some salty tastes to it.
4. The pork, rinse thoroughly. Drain. Dry with kitchen towels.
5. The pork, add in 1 tbsp of tapioca starch, mix well.
Steps:
1. Heat up 0.5 tbsp of oil at high flame in wok.
2. The pork, put in the wok, fry well.
3. Add in 0.5 tbsp of oil. Turn to medium flame and continue frying.
4. The pork, one side has been fried into golden yellow, flip over and continue frying.
5. Turn to the lowest flame.
6. Add seasoning:
a. Oyster sauce 1 tbsp
b. Dark soya sauce 1 tsp
c. Pepper appropriate amount
Turn to high flame. Fry well. Add in 450ml of boiled-up water. Heat up at high flame. Cover up the wok. Turn to medium-low flame and continue to braise for 30 minutes.
7. The pork, has been braised for 30 minutes, turn to the lowest flame. Add in:
a. Honey 1 tbsp
b. Lemon juice 1 tbsp
Turn to high flame. Fry well until the sauce becomes thick.
8. Put the pork in rows on plate.
9. Squeeze appropriate amount of lemon juice on top of the pork. Peel little lemon skin on top, to enrich the scent of the dish.
10. Complete. Serve.
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蜜糖檸檬燜豬仔骨
Honey braised pork ribs with lemon
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