用盐和胡椒给排骨和猪肉大量调味。3 Tbs热。将花生油放入大型荷兰烤箱或其他重型锅中,中火加热,分批进行,将肉每面煎1到2分钟,直到所有的面都变成金黄色。转移到一个大盘子或碗。把火调到中低温。加入生姜,大蒜和柠檬草,煮,经常搅拌,大约1分钟。加入醋,搅拌,刮起锅底的棕色碎屑,然后加入糖,高汤,6杯水,肉和任何积累的汁液。烧开。把火调到中火,盖上锅盖,慢炖2 - 3小时,直到肉变软。偶尔翻翻肉,必要时撇去肉汤的油脂。 Transfer the meat to a large plate, and strain the broth through a fine-mesh strainer lined with cheesecloth, skimming off any excess fat. Wipe out the pot, and return the broth to the pot.
写一篇评论