🟢食材：
排骨 500 克
蒜頭 2 粒
薑 1 片
蔥 適量
冰糖 3 湯匙
八角 1 顆
生抽 1 湯匙
老抽 半湯匙
醋 3 湯匙
紹興酒 1 湯匙
熱水 適量
鹽 適量

🟢做法：
1️⃣ 將排骨洗淨晾乾水，煎至兩面金黃盛出備用。
2️⃣ 在鍋中少許油，加入 3 湯匙冰糖炒一個糖色，加入排骨、蒜頭、薑、蔥白翻炒。
3️⃣ 加入熱水至排骨面，加入八角、生抽、老抽、醋、紹興酒，轉小火炆 40 分鐘。上碟前加入半湯匙醋及適量鹽調味。

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🟢Ingredients:
Pork ribs, 500g
Garlic, 2 cloves
Ginger, 1 slice
Spring onions, as needed
Rock sugar, 3 tablespoons
Star anise, 1 piece
Light soy sauce, 1 tablespoon
Dark soy sauce, 1/2 tablespoon
Vinegar, 3 tablespoons
Shaoxing wine, 1 tablespoon
Hot water, as needed
Salt, as needed

🟢Cooking directions:
1️⃣ Wash and dry the pork ribs, then pan-fry them until both sides turn golden brown. Set aside.
2️⃣ Heat a little oil in a wok, add 3 tablespoons of rock sugar and stir-fry until it turns into caramel. Add in the pork ribs, garlic, ginger, and spring onion (white part) and stir-fry.
3️⃣ Add hot water to the level of the pork ribs, then add the star anise, light soy sauce, dark soy sauce, vinegar, and Shaoxing wine. Simmer over low heat for 40 minutes. Add half tablespoon of vinegar and salt to taste before serving.

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