Wednesday, June 17, 2009

每星期~ 煮•食 VII

cut the 排骨 in pieces, then put them into boiling water and let the fat and blood washed out...after that, put 1/4 onion and little garlic together with the 排骨 and cook it with the sauce for 1 and a half hour (medium heat)... wait til the sauce get thick then turn off the heat~~

ready to serve!! this 蜜汁蒜香排骨 turns out better than the 數字排骨 (see that on 每星期~ 煮•食 I)
one of hun's favorite soup! 東菜 is very salty, so no need to add any salt into the soup~

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