食譜 ～ 上海排骨 （Shanghai style pork chop)

乙流入侵，唯有日日响屋企煮，已經唔知幾多日。但都要有啲唔同款式。今日係冬菇肉片上海麵加上海排骨。

材料：
豬扒 2塊
粟粉 2茶匙
蒜蓉 2茶匙

醃料：
生抽（醬油）1湯匙
紹興酒 1茶匙
五香粉 1/2茶匙
糖 1茶匙
白胡椒粉 少許

做法：

1. 豬扒洗凈，用刀背將豬扒肉拍鬆，加入醃料醃 30分鐘。
2. 燒熱油鑊，將豬扒以半煎炸方式至兩面金黃色。盛起。
3. 燒熱油鑊落少許油，加入蒜蓉、幼鹽爆香，將豬扒回鑊兜勻，即成。

Ingredients:

2 Pork chops

2 tsp cornflour

2 tsp minced garlic

Marinade:

1 tsp shaoxing wine

1/ 2 tsp five spice powder
1 tsp sugar
some white pepper

Method:

1. Wash pork chop. Tenderize pork chop with knife back. Mix marinade with pork chop and marinate for 30 minutes.
2. Heat pan with oil, shallow fry pork chop until both sides turns to golden yellow. Put aside.
3. Heat pan with a little oil, sauté garlic and salt. Add back pork chop and stir fry well. Serve.