所需食材
- 猪小排500g
- 花雕酒或黄酒5汤匙
- 生抽3汤匙
- 老抽1茶匙
- 冰糖25g
- 姜片4片
- 八角1颗
- 桂皮1小段
- 盐少许
- 葱段适量；食用油少许
食材准备
- 排骨剁成4cm段，冷水下锅焯水3分钟，撇去浮沫捞出洗净
烹饪步骤
- 炒糖色：锅中少油，放冰糖小火慢炒至琥珀色，放入排骨翻炒上色。
- 加料：加入花雕酒，听到"滋啦"声后加生抽、老抽、葱段、姜片、八角、桂皮，加热水刚好没过排骨。
- 焖煮：大火烧开后转小火加盖焖煮30-35分钟至排骨软烂入味。
- 收汁：开盖大火收汁至浓稠，均匀包裹排骨即可。
小贴士
- 花雕酒（绍兴黄酒）是"醉"味的来源，用量要足才有酒香
- 收汁阶段要不断翻炒，防止糊底
Ingredients
- 500g pork spare ribs
- 5 tbsp Shaoxing Huadiao wine (花雕酒)
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 25g rock sugar
- 4 ginger slices
- 1 star anise
- 1 small cinnamon piece
- salt
- spring onion; oil
Preparation
- Cut ribs into 4cm sections. Blanch from cold water 3 min, skim scum, drain and rinse.
Steps
- Caramel: Melt rock sugar in a little oil until amber. Add ribs and toss to coat.
- Add wine: Pour in the Huadiao wine (it will sizzle), then add soy sauces, spring onion, ginger and whole spices. Add hot water just to cover.
- Braise: Bring to boil, reduce to low, cover and simmer 30–35 min until ribs are tender and flavourful.
- Reduce: Uncover, high heat, stir constantly until the sauce is thick and glossy, coating every rib.
Tips
- Huadiao wine is what makes this "drunken" — use a generous hand for real wine fragrance
- Keep stirring during the reduction to prevent the sugar from scorching
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