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排骨酥湯 Crispy Spare Rib Soup. 材料: 小排骨 400g 蛋 半個 蒜末 1/2T 青葱 3支 冬瓜 1塊 香菜 地瓜粉 Ingredients: Small pork spare ribs 400 grams, a half of an egg, Minced garlic 1/2 tsp, green onion 3 sticks, winter melon 1 piece, Cilantro, Sweet potato starch.(在國外冬瓜是稱為winter melon沒錯)調味料: 醬油 2t 雞粉 1/2t 酒 1T 糖 1t 五香粉 1/4t 白胡椒粉 1/4t Spices: Soy sauce 2 tsp, Chicken broth powder 1/2 tsp,cooking wine 1 tsp, sugar 1 tsp, five spice powder 1 tsp, white pepper powder 1/4 tsp. 做法:(method)1. 取一個塑膠袋加入蒜末.蛋汁.調味料(醬油.雞粉.酒.糖.五香粉及胡椒粉)及小排骨拌勻,放入冰箱醃至隔天再用. Put minced garlic, spices (soy sauce, chicken broth powder, cooking wine, sugar, five spice powder and white pepper), and the ribs in a plastic bag and mix well. Leave in fridge for over night. 2. 取出排骨沾上地瓜粉,並放至略為反潮備用. Take the ribs out and roll them over the potato starch, set aside until completely soaked through. 3. 將小排骨放入油鍋中炸,炸至熟透,再轉大火炸酥,撈出瀝油備用. Deep fry the ribs until well done, turn up the flame so they become crispy. use a strainer to take the ribs out to drain excess grease. 4. 另取一鍋子加入水煮開,並加入雞粉及塩調味成為簡易高湯備用.(或買罐頭雞高湯來用) Boil water in a separate pot, add chicken broth power and salt for the soup base. (canned chicken broth can also be used instead) 5. 鍋中入少許的油爆香葱段. Sear the chopped green onion in a wok with just a little oil. 6. 取數個燉盅或容器,分別放入排骨酥.冬瓜塊及爆香的葱段 Fill several cups or containers with the crispy ribs, winter melon chunks and the seared green onions. 7. 移入電鍋中,並在燉盅內加入高湯至九分滿,外鍋放1.5杯-2杯的水,煮至電鍋跳起.(依自己喜歡的軟爛度來決定外鍋的水量) Put the cups or containers in the rice cooker, fill the containers with 90% full of soup base, pour 1.5-2 cups of water into the outter layer of the cooker. Cook until the switch pops. (The tenderness of the ribs can be decided by the volumn of the water added to the outter layer.) 8. 取出倒入碗中並加入香菜即可.(取出時挑出青葱) Take out the contents, pour into bowls and add cilantro. (discard the green onion when doing so.) It's ready to serve. 希望有幫助