【王子煮場】超邪惡 鹹蛋黃金金沙骨
新加坡鹹蛋魚皮面世後，大家還會認為鹹蛋黃醬汁，只配煮出黃金蝦嗎？今日我試試配襯排骨，用鹹蛋黃粉做個快、靚、正版的「黃金金沙骨」。如果沒有買到鹹蛋黃粉，也可用傳統方法蒸熟鹹蛋黃來煮，做法可參考《王子煮場》之前的食譜：黑椒黃金鴛鴦飯。
家有食肉獸記得跟住我的食譜來做啦！
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Ingredients:
300g salty egg yolk powder, 1kg of pork spare ribs cut in big chunks, minced garlic, minced shallots, white pepper, 100g butter , cooking oil
Ribs marinade:
Black pepper, fish sauce, soy sauce, sugar, Shaoxin/rice wine (for at least 3 hours)
Method:
•Preheat oven to 220 degrees Celsius
•Using a frying pan, adding oil, sear all sides of the pork ribs
•Place in oven and cook for 20 minutes
•In another frying pan, add butter and allow it to melt using medium heat
•Add in garlic and shallots, and salty egg yolk powder, and allow the powder to blend in with the butter to become a sauce and switch off heat
•Immediately add in the pork ribs, some white pepper and stir together for 30 seconds
•SERVE•
•PS It is absolutely crucial that the butter is not too hot in making the sauce. If the butter is too hot because the heat is too high, the sauce will become burnt and look brown instead of golden yellow.
•PPS If using conventional egg yolks, salt must be added when making the sauce.
Author Bio：
食飲愛好者，放洋英國，食貫中西，從大學開始產生對美食的熱情，閒時喜愛穿梭大街小巷選購食材，並在窩居內親自下廚，烹飪手法簡潔俐落，絕無浪費。他的美食之旅，多彩又多姿。
gwz Fastidious and meticulous aiming for “Perfection at your palate”. Passionately homemade in Hong Kong.
整理：J Lee
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