蜜桃金沙骨.JPG

蜜桃汁金沙骨 Short Ribs with Peaches

 

材料:Ingredients
金沙骨 short ribs        6-8條
水蜜桃 peaches   1罐(小)          1 small can
蜜桃果醬 peach preserves/jam  2湯匙 2T
生粉 cornstarch   2茶匙 2t

醃料:marinade
生抽 soy sauce   2湯匙 2T
酒 cooking wine  1湯匙 1T
糖 sugar     半湯匙 1/2T
胡椒粉 pepper  少許 a pinch

做法:Directions
1. 醃金沙骨約20分鐘。Marinate the short ribs for about 20 mins.
2. 取出金沙骨,表面用生粉塗勻。而醃肉時留在碗內的鼓油汁不要倒去,留下待用。Cover the ribs with cornstarch.  Do not throw away the marinade.
3. 將水蜜桃切片,罐內糖水盛起待用。Cut the peaches into slices. Save the syrup.
4. 用2湯匙油慢火煎熟金沙骨後,將鑊內多餘油份倒去,加入果醬、鼓油汁及蜜桃糖水同煮至滾。Fry the ribs with 2 T. of oil.  Drain the oil.  Add the preserves, soy sauce and syrup and bring to a boil.
5. 上碟後加上蜜桃片伴碟即成。Dish up and decorate with the peach slices.

變化:Variation
可以改用橙果醬及鮮橙汁來煮醬汁。Instead of peach preserves, you may also use orange marmalade and orange juice.

For healthier cooking, I bake the ribs in the oven instead of frying them.