Ingredient and Portion
Stir fried short-ribs in pepper sauce 黑椒牛仔骨
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From Vivian Submit
I suppose it is most appropriate to call this a Hong Kong styled dish as it is most commonly found in local fast food shops and restaurants.
To avoid the thick and oily gravy which is poured over at fast food stores, try making this at home, where less oil and MSG can be used.
To avoid the thick and oily gravy which is poured over at fast food stores, try making this at home, where less oil and MSG can be used.
450g short-ribs
2 shallots
1 1/2 tsp black pepper(unground)
Seasoning
Marinade:
1 tbsp ginger juice
1 tbsp wine
1tbsp light soya sauce
1 tsp cornflour
a pinch of pepper
Seasoning
1 1/2 tbsp light soya sauce
1/2 tbsp suger
1 tbsp ginger juice
1 tbsp wine
1tbsp light soya sauce
1 tsp cornflour
a pinch of pepper
Seasoning
1 1/2 tbsp light soya sauce
1/2 tbsp suger
Method
Cut shallots into slices for later use.
Rinse short-ribs briefly and wipe them dry. Chop ribs into sections and blend in marinade for 20 minutes.
Deep-fry marinated short-ribs till thoroughly dry. Drain excess fat for later use.
Heat 2 tbsp oil to saute shallots, put in short-ribs and splash wine. Pour in seasonings and black pepper, stir fry till sauce dries up. Dish up and serve.
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