蘿蔔冬菇炆排骨 Braised Pork Rib with White Radish & Shiitake Mushroom**字幕CC Eng. Sub**

🟢材料：
排骨 700克
白蘿蔔 1條（700克）
冬菇 2隻（已浸軟）
薑、蒜頭、蔥 適量
冰糖 1小塊
紹興酒 1湯匙
蠔油 1湯匙
鹽、熱水 適量

🟢做法：
1️⃣蘿蔔洗淨去皮切件，蘿蔔會有一點苦味，削皮最好削兩次去除苦味。
2️⃣排骨汆水洗淨，煎至金黃色，加入薑片和蒜頭爆香。
3️⃣加入已浸軟的冬菇翻炒，加入一小塊冰糖、1湯匙紹興酒、大約1湯匙蠔油，倒入適量熱水蓋過排骨，中小火或者小火炆半小時。
4️⃣加蘿蔔再炆半小時，試味收汁，撒上蔥花上碟即可。

🟢Ingredients:
Pork ribs - 700g
White radish - 1 (about 700g)
Dried shiitake mushrooms (soaked and softened) - 2
Ginger, garlic, spring onion - as needed
Rock sugar - 1 small piece
Shaoxing wine - 1 tablespoon
Oyster sauce - 1 tablespoon
Salt, hot water - as needed

🟢Cooking directions:
1️⃣ Wash and peel the white radish, which can be slightly bitter. It's recommended to peel it twice to remove the bitterness.
2️⃣ Blanch and wash the pork ribs, then fry them until golden brown. Add ginger slices and garlic and stir-fry until fragrant.
3️⃣ Add pre-soaked shiitake mushrooms and stir-fry. Add a small piece of rock sugar, 1 tablespoon of Shaoxing wine, and 1 tablespoon of oyster sauce. Pour in enough hot water to cover the pork ribs. Braise on medium-low or low heat for half an hour.
4️⃣ Add the white radish and braise for another half an hour. Taste and adjust the seasoning, then garnish with spring onions before serving.

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