【排骨臘腸窩蛋煲仔飯 Spare Ribs & Chinese Sausage Clay Pot Rice】
「#超足料 」並唔係一個口號，而係一種態度！有呢個態度嘅原因係我屋企人買餸嘅份量經常都買多咗，但係我又唔係好想連續幾日食同一樣野，唯有變相鑊鑊都超足料😈
不過有咁講，而家我全屋企都少飯cut carbs多protein，排骨多過飯，其實... 唔過份吖😂
P.S. 所以嫌太多肉、太多料嘅你，可以將排骨嘅份量減三分一左右～
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份量 Portion - 4-6 人 persons
材料：
排骨 Pork ribs | 500 g
蒜蓉 Minced garlic | 4 cloves
豆豉 Fermented black beans | 1 tbsp
鹽 Salt | 1 tsp
胡椒粉 Ground pepper | 1/2 tsp
糖 Sugar | 1 tsp
生抽 Light soy sauce | 1 tbsp
紹酒 Shaoxing wine | 1 tbsp
生粉 Potato starch | 1 tbsp
菜油 Vegetable oil | 2 tsp
白米 (浸水) Rice (soaked) | 400 g
水 Water | 350 ml
臘腸 Chinese sausages | 2 pcs
冬菇 (浸軟) Dried shiitake mushroom （soaked）| 8 pcs
生抽 Light soy sauce | 2 tsp
老抽 Dark soy sauce | 2 tsp
砂糖 Sugar | 1 tsp
辣椒 Red chilli | 1 pc
雞蛋 Egg | 2 pc
- 煲仔飯豉油 Soy Sauce for Clay Pot Rice-
砂糖 Sugar | 1 tbsp
鴨油 Duck oil | 1 tbsp
生抽 Light soy sauce | 3 tbsp
老抽 Dark soy sauce | 3 tbsp
水 Water | 2 tbsp
做法 Directions：
首先將排骨、蒜蓉、切碎的豆豉、鹽、胡椒粉、糖、生抽、紹酒、生粉和油拌勻，醃至少30分鐘。
把臘腸汆水切片、辣椒切碎備用。
把浸軟的冬菇擠出水份，留起冬菇水，把冬菇開半，與生抽、老抽和砂糖拌勻。
在鍋中放入菜油（我當天用了鴨油，甚至你可以用豬油等等其他脂肪），用廚房紙抹勻鍋內表面。加入已浸水半小時的白米和350毫升的水份（可以利用留起的冬菇水），開中大火煲滾，滾起後略為攪拌，再繼續煮5分鐘。時間夠，再略為攪拌，轉細火，把排骨、臘腸和冬菇漂亮整齊地鋪在飯面，放上蓋子，煮15至18分鐘。
同時間，可以製造煲仔飯豉油。先把鴨油和砂糖煮至略為焦糖化，再倒入生抽、老抽和水，煮勻便成。
約15分鐘後，打開蓋子，把切好的辣椒碎灑在配料表面，再放上蓋子，開大火煮1分鐘便可關火。
在表面澆一兩圈煲仔飯豉油，再把雞蛋打在煲仔飯中間，放上蓋子焗1至2分鐘便可享用。
First, put pork ribs, minced garlic, minced fermented black bean, salt, pepper, sugar, light soy sauce, Shaoxing wine, potato starch and vegetable oil into a bowl and mix well, let it marinate for at least 30 minutes.
Blanch the Chinese sausages and cut them into slices. Chop the chilli and reserve for later use,
Squeeze out the water from the soaked shiitake mushrooms and keep the liquid. Cut the mushrooms in half and mix them with light soy sauce, dark soy sauce and sugar.
Brush the inside of the pot with some vegetable oil (or lard or duck fat). Add the rice that have been soaked in water for 30 minutes and 350ml of liquid (including the water that has been used to soak the mushrooms), turn the heat up and bring it to a boil, give it a stir, and lower the heat and cook it for 5 minutes. After 5 minutes, give it another stir, place the pork ribs, Chinese sausage slices and shiitake mushrooms over the rice. Cover with a lid and cook for 15-18 minutes over low heat.
At the same time, make soy sauce for clay pot rice. Heat up the oil (or duck fat) and sugar and cook until a bit caramelised. Then add light soy sauce, dark soy sauce and water and cook for a minute. Turn off the heat and reserve for later use.
After 15 minutes, remove the lid. Place chopped chilli on top and place the lid over again. Turn the heat up to high and cook for another minute. Turn the heat off.
Drizzle two tablespoons of soy sauce for clay pot rice over. Crack an egg in the middle of the rice and put the lid cover for 1-2 minutes, then it is ready to be served.