薑香糖醋燉牛小排

This recipe is AI-generated. Adjust based on your actual situation.

Sear short ribs in hot olive oil to lock juices; sweat ginger, garlic, scallion to release fragrance; deglaze with soy, vinegar, sugar, rice wine; add water to cover, simmer gently until collagen melts; finish with sesame oil and white pepper for aroma.

Difficulty
Cooking Time
66 min

Ingredients

  • 牛小排140 g (≈ 1 片)
  • 水240 ml
  • 醬油⅔ 湯匙
  • 糖1¼ 茶匙
  • 烏醋¼ 湯匙
  • 香油¾ 茶匙
  • 米酒¼ 湯匙
  • 蔥1 根
  • 蒜1 瓣
  • 薑1 片
  • 橄欖油⅓ 湯匙

Cookware

  • 湯鍋

Steps

  1. 1將牛小排切塊、蔥切段、蒜拍碎、薑切片
  2. 2平底鍋中火熱橄欖油 1 分 30 秒，放入牛小排煎至兩面金黃
  3. 3平底鍋中火放入薑、蒜、蔥段爆香 30 秒
  4. 4加入醬油、糖、烏醋、米酒煮滾
  5. 5將煎好的牛小排與湯汁一同移入湯鍋，加入水蓋過牛小排
  6. 6湯鍋小火燉煮 60 分鐘至牛小排軟嫩
  7. 7淋入香油拌勻即可

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