香甜士多啤梨骨
咕嚕肉的酸甜汁通常以山楂煮成，改用士多啤梨做醬汁，同樣具醒胃效果，入口還帶水果天然甜香。士多啤梨醬最適合配炸排骨，上粉炸至金黃脆卜卜，才與士多啤梨醬汁混合，口感更佳。
切碎醃料提味
士多啤梨除了用來製作甜品，還適用於炮製士多啤梨骨，醬汁是此菜的美味關鍵。行政總廚鍾旭求師傅設計的士多啤梨汁，由果醬、新鮮果肉、茄汁、清水及適量士多啤梨香油煮成。果醬用上士多啤梨及雜莓兩種不同口味，鍾師傅說：「選用不同味道的果醬，是想加強醬汁的層次，盡量做到甜中帶酸，才能提升食慾。」除了豬肋骨，他還加入切成小塊的新鮮士多啤梨和哈密瓜，令色彩和口感更豐富。
炸排骨選用肥瘦適中的豬肋骨，炸時油溫要控制得宜，以攝氏一百八十度至二百度為佳，太高溫易令豬肋骨水分流失。排骨需要先上粉，最好選用麵粉而非生粉，因為麵粉可以炸出較挺身的外皮，更能鎖緊肉汁。至於豬肋骨的醃料，包括了切碎的洋葱、香茅、檸檬葉及紅甜椒等，以它們來醃肉，有助提升鮮味。切至細碎更易黏附肉面，與肉一併品嘗，帶來更香濃食味。
鍾旭求師傅
逸東軒行政總廚鍾旭求師傅曾任職福臨門、天璽、The Mira Hong Kong酒店。擅長烹調粵饌，並不時以當造食材設計新菜式。
香甜士多啤梨骨/Deep-fried Pork Sparerib with Strawberry Sauce
| 材料 | Ingredients |
| 豬肋骨 1,000克 | Pork sparerib 1,000g |
| 雞蛋 1/3隻 | Egg 1/3 |
| 麵粉 10克 | Flour 10g |
| 士多啤梨 適量 | Strawberry some |
| 哈密瓜 適量 | Hami melon some |
| 油 適量 | Oil some |
| 士多啤梨汁 | Strawberry Sauce |
| 士多啤梨果醬 2湯匙 | Strawberry jam2 tbsp |
| 雜莓果醬 1湯匙 | Mixed berry jam1 tbsp |
| 茄汁 1湯匙 | Ketchup 1 tbsp |
| 士多啤梨香油 4滴 | Strawberry essence4 drops |
| 清水 1/2碗 | Water 1/2 bowl |
| 醃料 | Marinade |
| 紅甜椒 適量 | Red bell pepersome |
| 蒜頭 1瓣 | Garlic 1 clove |
| 檸檬葉 1/3片 | Lemon leaf 1/3 piece |
| 香茅 1/5條 | Lemongrass 1/5 sprig |
| 洋葱 適量 | Onion some |
| 芫荽 適量 | Coriander some |
| 薑 適量 | Ginger some |
| 葱 適量 | Spring onion some |
| 甘筍 適量 | Carrot some |
| 糖 1/2茶匙 | Sugar 1/2 tsp |
| 鹽 1/2茶匙 | Salt 1/2 tsp |
製法
1.豬肋骨切小件。
Chop the pork sparerib into small pieces.
Chop the pork sparerib into small pieces.
2.除糖、鹽外，各醃料切細碎。士多啤梨與哈密瓜切小塊。
Chop the marinade Ingredients finely except the sugar and salt. Cut the strawberry and Hami melon into small pieces.
Chop the marinade Ingredients finely except the sugar and salt. Cut the strawberry and Hami melon into small pieces.
3.醃料、雞蛋與豬肋骨拌勻。
Mix well the marinade, egg and pork sparerib.
Mix well the marinade, egg and pork sparerib.
4.拌入麵粉攪勻。
Stir in the flour, mix well.
Stir in the flour, mix well.
5.鑊中燒熱油。
Heat oil in wok.
Heat oil in wok.
6.放入豬肋骨炸至金黃色，盛起。
Fry the pork sparerib until golden brown, dish up.
Fry the pork sparerib until golden brown, dish up.
7.士多啤梨汁以小火煮熱。
Heat up the strawberry sauce over low heat.
Heat up the strawberry sauce over low heat.
8.加入豬肋骨炒勻。
Add the pork sparerib and toss well.
Add the pork sparerib and toss well.
9.士多啤梨與哈密瓜浸暖水中三十秒，瀝乾。
Soak the strawberries and Hami melons in warm water for 30 seconds, drain well.
Soak the strawberries and Hami melons in warm water for 30 seconds, drain well.
10.加入士多啤梨、哈密瓜炒勻，即可上碟。
Add the strawberries, Hami melons and toss well, dish up.
Add the strawberries, Hami melons and toss well, dish up.
小貼士Tips
．應選用芫荽莖部，因其香味較濃郁。
．You should use the stem of coriander as it has stronger flavor.
．You should use the stem of coriander as it has stronger flavor.
