【Easy Thermal Pot RECIPE】Anti-virus: Braised Garlic Pork Ribs|❤️蒜香排骨｜杀菌抗...

蒜香排骨Braised Garlic Pork Ribs Recipe@玩食我Foodieatplayground For full method, see video: https://youtu.be/87cDr0av55Y 完整做法，请看影片：https://youtu.be/87cDr0av55Y (Video with English Subtitle) 要订阅： https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 To SUBSCRIBE, go to : https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1

Ingredients:
750g pork ribs
750克猪骨
1 tbsp rock sugar
1汤匙冰糖
Spices: 2 star anise, 2 cinnamon stick, some cloves
香料：2八角、2桂皮、少许丁香
1 tbsp shaoxing wine
1汤匙绍兴酒
2 ginger slice
2 姜片
1 tbsp soy sauce
1 汤匙酱青

Method:
blanched 750g pork ribs with ginger & shaoxing wine
先汆烫750克猪骨，姜+绍兴酒
Remove pork rib when boil
滚后可取出猪骨
Heat oil in wok
锅里热油
Add rock sugar
加冰糖
Add pork ribs
加猪骨
Add Spices: 2 star anise, 2 cinnamon stick, some cloves
加香料：2八角、2桂皮、少许丁香
1 tbsp shaoxing wine
1汤匙绍兴酒
2 ginger slice
2 姜片
1 tbsp soy sauce
1 汤匙酱青
Transfer to thermal inner Pot
装入焖烧内锅里
Add 750ml water
加750ml清水
Wait to boil
待煮滚
Transfer to thermal Pot
装入焖烧锅里
5 hours later Put to boil again
5 小时后再煮滚
Remove all spices
取出丁香、八角和桂皮
Add 10 cloves of garlic
加10个蒜瓣
Add spring onion
加葱段
Salt to taste
加盐调味
Transfer back to wok
再回锅收汁

Pork Bao 大包 (first attempt)

Can you believe this is my first attempt making bao? Yes, 千真万确. Why 大包(pork bao with hard boiled egg) out of so many other bao? Because I missed my mom version of pork bao and I want to recreate what she made last time.

Although this is my first attempt, and I did not use bread maker(as original recipe) to make these bao, but I am very happy with the result! I loved how my filling taste and I loved the bao skin, so tender and fragrant. As for the colour of the bao, may not be white as I do not have hk flour or bao flour that is why I choose this recipe without using the above flour. The skin colour turned out to be light yellow. Even so, I am still very proud of myself.

Some Da bao that I bought before did not have hard boiled egg(disappointed!) I loved my bao with hard boiled egg. So of course I won't miss it. Thanks to Kimmy for this recipe, I did some modification as below:

Ingredients for Meat Fillings:
250 gm minced meat
Marinate with:
1 tbsp each of soy sauce, sugar, oyster sauce, sesame oil, cooking wine;
A pinch of Hao chi seasoning and pepper
2 tsp cornflour
Leave overnight

2 hard boiled eggs - quartered

Bao Skin Ingredients:
350 gm plain flour sifted with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening

Method:
1. Add yeast to the water mixture. Let yeast rest and foam up abit before adding flour. Mix well.
2. Knead to form dough and add shortening and continue to knead till smooth and shiny.
3. Let dough rise to double the size, about 1/2 hour. Remove dough to a floured surface, punch down dough and divide into equal portions. Shape into a smooth ball. Set aside to add meat filling and hard boiled egg and shape into pleated bao.
4. Leave to prove for 15 - 20 minutes.
5. Steam over high heat for 15 minutes in bamboo steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.

I am submitting this to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.