查看完整版本: 番茄醬苦瓜燒排骨

番茄醬苦瓜燒排骨

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生薑、大蔥、大蒜、白糖、精鹽、醬油、香油、豆腐乳、雞蛋、香辣醬、西紅柿醬、花椒、味精、料酒、鮮湯各適量。:k`J(FQ&y(ogYV
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%sI:R5D x'A*i&L 作法：-haX(Ah&Y.~P
  
1]M$zL/z(dSxE4N(O 1、先將豬骨、苦瓜洗淨、切成5厘米長條備用。將排骨用生薑片、醬油、精鹽、花椒、味精、料酒、雞蛋清拌勻醃大約15分鐘。.OL8lfv2q3bq#B&h

h"H9BBSS]R d 2、淨鍋上火，注入色拉油燒至五成熟，下醃好的排骨炸至金黃撈出。}A![+}1c\

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;D8u"ZS3ESJ8X4sB   3、鍋中留底油。倒入事先備好的蒜、豆腐乳、香辣醬、西紅柿醬、花椒、味精、料酒、摻入鮮湯，下排骨，用小炎燒至七、八成熟，放苦瓜調入白糖、精鹽。ya0h7y)wJ
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iD+Q   燒至湯汁收乾，排骨軟嫩，淋上香油即可出鍋。