Dear Mr. VeryGood, Thank you for your detailed recipe in both English and Cantonese. I like all your videos that I have watched so far. Keep up!!! With love❤
⬇️⬇️English recipe follows ⬇️⬇️ 鹹酸菜炆排骨： 材料： 急凍排骨800克 鹹酸菜300克 雲耳100克 薑10片 蒜頭6粒 辣椒仔2隻 處理： 1. 鹹酸菜，清水浸1小時。 2. 排骨，清水解凍。 3. 雲耳，清水浸軟。 4. 排骨已解凍，用鹽乸10分鐘去除雪味及腥味。 5. 排骨，清水沖乾淨，擎乾水。 6. 雲耳已浸軟30分鐘，清水沖洗乾淨。如有硬物在雲耳上，要剪去。 7. 鹹酸菜，浸了1小時，揸乾水，清水沖乾淨。 8. 蒜頭，去皮。 薑，切片。 辣椒仔，1隻切粒，1隻原隻備用。 芫荽，切粒，尾段原棵保留。 9. 鹹酸菜，切大塊。 10. 鹹酸菜，用中慢火，白鑊烘乾。 11. 鹹酸菜，已烘乾，放上碟。 烹調： 1. 中火在鑊中燒熱1湯匙油。 2. 爆香薑片及蒜頭。 3. 加入排骨，轉大火爆香。 4. 轉慢火，加入調味： a. 雞汁1湯匙 b. 蠔油半湯匙 c. 生抽半湯匙 d. 冰糖1大粒 5. 轉大火，炒勻。 6. 加入辣椒。 7. 加入滾水完全蓋過肉面，冚蓋，滾起，轉中慢火，炆15分鐘。 8. 加入雲耳及鹹酸菜，轉大火，滾起後，轉中火，炆10分鐘。 9. 加入生粉芡，轉大火，收汁。 10. 完成，上碟，放上芫荽，可享用。 Braised pork ribs with pickled cabbage: Ingredients: Frozen pork ribs 800g Pickled cabbage 300g Black fungus 100g Ginger 10 slices Garlics 6 Nos. Red chili 2 Nos. Preparation: 1. Pickled cabbage, soak with tap water for 1 hour. 2. Pork ribs, defrost with tap water. 3. Black fungus, soak in tap water until it turns soft. 4. Pork ribs has been defrosted, season with cooking salt for 10 minutes to remove unpleasant smells and tastes. 5. Pork ribs, rinse thoroughly and hang dry. 6. Black fungus has been softly soaked for 30 minutes. Rinse thoroughly. If there is something hard on the fungus. Cut it out. 7. Pickled cabbage, has been soaked in tap water for an hour. Squeeze it, and rinse thoroughly. 8. Garlics, get it peeled. Ginger, slice it. Red chili, only one has to be diced. Coriander, dice in cubes. Retain its ends for serving. 9. Pickled cabbage, cut into big pieces. 10. Pickled cabbage, heat up the wok at medium flame, dry it in wok. 11. Pickled cabbage, has been aleady dried up. Put on plate. Steps: 1. Heat up 1 tbsp oil at medium flame in wok. 2. Fry ginger and garlics. 3. Put pork ribs, turn to high flame and continue frying. 4. Turn to low flame, add seasonings: a. Chicken sauce 1 tbsp b. Oyster sauce 1/2 tbsp c. Light soya sauce 1/2 tbsp d. Rock sugar 1 big cube 5. Turn to high flame, fry well. 6. Add chili. 7. Add boiled~up water covering up the pork. Cover up the pot. Turn to medium~low flame after boils up. Braise for 15 minutes. 8. Put snow fungus and pickled cabbage. Turn to high flame until boils up. Then turn to medium flame and braise for 10 minutes. 9. Add tapioca sauce, turn to high flame until the sauce becomes thick. 10. Complete. Put on plate. Put coriander on top. Serve. Braised Pork Ribs with Pickled Mustard Greens🥘 Tender, Juicy,😋 and Perfect Balance in Flavors👍 🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴
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Dear Mr. VeryGood, Thank you for your detailed recipe in both English and Cantonese. I like all your videos that I have watched so far. Keep up!!! With love❤
早晨好師傅，酸菜雲耳炆排骨，不錯的介紹🎉😊
溝伴白飯相當不錯 絕對好食 😋😋
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Good day very appetizer
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⬇️⬇️English recipe follows ⬇️⬇️
鹹酸菜炆排骨：
材料：
急凍排骨800克
鹹酸菜300克
雲耳100克
薑10片
蒜頭6粒
辣椒仔2隻
處理：
1. 鹹酸菜，清水浸1小時。
2. 排骨，清水解凍。
3. 雲耳，清水浸軟。
4. 排骨已解凍，用鹽乸10分鐘去除雪味及腥味。
5. 排骨，清水沖乾淨，擎乾水。
6. 雲耳已浸軟30分鐘，清水沖洗乾淨。如有硬物在雲耳上，要剪去。
7. 鹹酸菜，浸了1小時，揸乾水，清水沖乾淨。
8. 蒜頭，去皮。
薑，切片。
辣椒仔，1隻切粒，1隻原隻備用。
芫荽，切粒，尾段原棵保留。
9. 鹹酸菜，切大塊。
10. 鹹酸菜，用中慢火，白鑊烘乾。
11. 鹹酸菜，已烘乾，放上碟。
烹調：
1. 中火在鑊中燒熱1湯匙油。
2. 爆香薑片及蒜頭。
3. 加入排骨，轉大火爆香。
4. 轉慢火，加入調味：
a. 雞汁1湯匙
b. 蠔油半湯匙
c. 生抽半湯匙
d. 冰糖1大粒
5. 轉大火，炒勻。
6. 加入辣椒。
7. 加入滾水完全蓋過肉面，冚蓋，滾起，轉中慢火，炆15分鐘。
8. 加入雲耳及鹹酸菜，轉大火，滾起後，轉中火，炆10分鐘。
9. 加入生粉芡，轉大火，收汁。
10. 完成，上碟，放上芫荽，可享用。
Braised pork ribs with pickled cabbage:
Ingredients:
Frozen pork ribs 800g
Pickled cabbage 300g
Black fungus 100g
Ginger 10 slices
Garlics 6 Nos.
Red chili 2 Nos.
Preparation:
1. Pickled cabbage, soak with tap water for 1 hour.
2. Pork ribs, defrost with tap water.
3. Black fungus, soak in tap water until it turns soft.
4. Pork ribs has been defrosted, season with cooking salt for 10 minutes to remove unpleasant smells and tastes.
5. Pork ribs, rinse thoroughly and hang dry.
6. Black fungus has been softly soaked for 30 minutes. Rinse thoroughly. If there is something hard on the fungus. Cut it out.
7. Pickled cabbage, has been soaked in tap water for an hour. Squeeze it, and rinse thoroughly.
8. Garlics, get it peeled.
Ginger, slice it.
Red chili, only one has to be diced.
Coriander, dice in cubes. Retain its ends for serving.
9. Pickled cabbage, cut into big pieces.
10. Pickled cabbage, heat up the wok at medium flame, dry it in wok.
11. Pickled cabbage, has been aleady dried up. Put on plate.
Steps:
1. Heat up 1 tbsp oil at medium flame in wok.
2. Fry ginger and garlics.
3. Put pork ribs, turn to high flame and continue frying.
4. Turn to low flame, add seasonings:
a. Chicken sauce 1 tbsp
b. Oyster sauce 1/2 tbsp
c. Light soya sauce 1/2 tbsp
d. Rock sugar 1 big cube
5. Turn to high flame, fry well.
6. Add chili.
7. Add boiled~up water covering up the pork. Cover up the pot. Turn to medium~low flame after boils up. Braise for 15 minutes.
8. Put snow fungus and pickled cabbage. Turn to high flame until boils up. Then turn to medium flame and braise for 10 minutes.
9. Add tapioca sauce, turn to high flame until the sauce becomes thick.
10. Complete. Put on plate. Put coriander on top. Serve.
Braised Pork Ribs with Pickled Mustard Greens🥘 Tender, Juicy,😋 and Perfect Balance in Flavors👍
🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴🔴