🟢食材：
排骨 500克
腐竹 80克
薑 3片
蒜頭 2瓣
紅蔥頭 1粒
蔥 3棵
月桂葉 2片
八角 1粒
冰糖 25克
紹興酒 1湯匙
柱侯醬 1湯匙
蠔油 1湯匙
生抽 1湯匙
老抽 1/2湯匙
鹽 適量
🟢做法：
1️⃣ 腐竹冷水浸軟，排骨洗淨吸乾水備用。
2️⃣ 爆香蒜頭、薑片和紅蔥頭，爆香後盛出。
3️⃣ 爆香排骨，爆香後轉小火，加入柱侯醬爆香，加入1湯匙紹興酒、蠔油、1湯匙生抽、1/2湯匙老抽、25克冰糖、1粒八角、 2片月桂葉，加回之前爆香的薑、蒜和紅蔥頭，加入熱水至排骨面，滾起後轉小火煮45分鐘。
4️⃣ 把薑和香料取出，加入腐竹，炆5-10分鐘，
5️⃣ 試味，放適量鹽，收汁，加入蔥段出鍋。
🟢Ingredients:
Pork Ribs - 500g
Dried Bean Curd Sticks - 80g
Ginger - 3 slices
Garlic - 2 cloves
Shallot - 1 bulb
Spring Onions - 3 stalks
Bay Leaves - 2 leaves
Star Anise - 1 piece
Rock Sugar - 25g
Shaoxing Wine - 1 tbsp
Chu Hou Paste - 1 tbsp
Oyster Sauce - 1 tbsp
Light Soy Sauce - 1 tbsp
Dark Soy Sauce - 1/2 tbsp
Salt - to taste
🟢Cooking Directions:
1️⃣ Soak the dried bean curd sticks in cold water until softened. Wash the pork ribs and pat dry.
2️⃣ Stir-fry the garlic, ginger, and shallot until fragrant, then scoop out and set aside.
3️⃣ Sauté the pork ribs until fragrant, then reduce the heat to low and add the Chu Hou paste to sauté. Add 1 tbsp of Shaoxing wine, oyster sauce, light soy sauce, dark soy sauce, rock sugar, bay leaves, star anise, and add back the previously stir-fried ginger, garlic, and shallot to the wok. Add enough hot water to cover the ribs, bring to a boil, then simmer on low heat for 45 minutes.
4️⃣ Remove the ginger and spices from the wok, add the softened dried bean curd sticks, and simmer for an additional 5-10 minutes.
5️⃣ Taste and season with salt according to your preference. Reduce the sauce until desired thickness, then add the spring onions and serve.
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