保哥分享醃肉秘訣《蒜香金沙骨》| Chef Paul Wong Cooks " Golden Garlic Spare Ribs"

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大家好，又係我黃亞保 Chef Paul Wong! 今天為大家帶來一道經典下酒菜——蒜香金沙骨。 酒樓通常油炸製作，今天教大家用焗爐在家輕鬆做出同樣美味！ 🛒 食材清單 金沙骨 - 1.8kg (按照自己需求買) 瓣蒜 - 4個 薑 - 5片 蔥頭 - 1-2個 青蔥 - 1紮 油 - 400ml 醃肉比例L 鹽 - 4g 糖 - 2g 雞粉 - 4g 梳打粉 - 4g 生粉 - 8g 👨‍🍳 關鍵步驟 1️⃣ 處理金沙骨 - 去筋膜，切均勻大小 2️⃣ 精準醃製 - 按比例醃2小時以上 3️⃣ 蒜蓉處理 - 清水洗淨糖粉，擠乾水分 4️⃣ 焗爐烹調 - 180°C焗30分鐘 5️⃣ 炸蒜製作 - 150°C油溫，全程攪拌 6️⃣ 回鍋炒製 - 爆香蒜蓉，撒炸蒜調味 💡 保哥貼士 ✅ 去筋膜是關鍵，否則口感硬 ✅ 蒜蓉要洗淨糖粉防止炸焦 ✅ 用網架焗製受熱更均勻 ✅ 炸蒜時不能走開，要不斷攪拌 ✅ 必須回鍋炒製才夠香 🏠 家庭版優勢 用油量少更健康 無需處理廢油 焗爐效果穩定 適合家庭製作 這道蒜香金沙骨蒜香濃郁，外酥內嫩，是完美的下酒菜！跟著師傅做法，在家也能做出酒樓級美味！ 想睇咩菜式，記得留言俾我知道，話唔定下條片就係做你依個菜式啦！ --------------------- Hello everyone, it's Chef Paul Wong again! Today I'm bringing you a classic drinking snack - Golden Garlic Pork Ribs. While restaurants usually deep-fry this dish, today I'll teach you how to make the same delicious results at home using your oven! 🛒 Ingredient List Main Ingredients: Fresh pork ribs 1.85kg (about 4 lbs) Marinade Formula (for 4 lbs meat): Salt 12g | Chicken powder 12g | Baking soda 12g Sugar 6g | Cornstarch 24g Ginger, scallions, garlic as needed Garnish: Garlic (plenty!) | Salt & pepper seasoning 👨‍🍳 Key Steps 1️⃣ Prep the Ribs - Remove membrane, cut to uniform size 2️⃣ Precise Marinating - Follow ratio, marinate 2+ hours 3️⃣ Garlic Prep - Rinse starch with water, squeeze dry 4️⃣ Oven Baking - 356°F (180°C) for 30 minutes 5️⃣ Fry Garlic - 302°F (150°C) oil, constant stirring 6️⃣ Wok Finishing - Sauté garlic paste, add fried garlic 💡 Chef Paul's Pro Tips ✅ Removing membrane is crucial for tender texture ✅ Rinse garlic paste to prevent burning ✅ Use wire rack for even baking ✅ Never leave fried garlic unattended ✅ Must return to wok for maximum flavor 🏠 Home Version Benefits Uses less oil, healthier option No waste oil disposal needed Consistent oven results Perfect for home cooking This Golden Garlic Pork Ribs is aromatic, crispy outside and tender inside - the perfect drinking snack! Follow Chef Paul's techniques to create restaurant-quality flavors at home! #黃亞保 #家庭菜 #金沙骨 #香港美食 #烹飪教學