菜系：闽菜
Style of cooking: Fujian cuisine
口味：咸鲜
Flavor: salty and fresh
特点：“醉排骨”可算得上是最传统也最简单的福州菜了，在福建很多家庭都能做出让人赞不绝口的“醉排骨”来。
Characteristics: “Drunken Chops” is a traditional and simple Fuzhou dish. Many families in Fujian commonly cook praiseworthy Drunken Chops.
原料：
Ingredients:
带骨猪里脊肉400克，净荸荠75克，番茄酱50克，咖喱酱，芝麻酱各1克，橘汁4克。
400g of tenderloin pork with the bone still in, 75g of clean water chestnuts, 50g of tomato sauce, 1g of curry sauce, 1g of sesame sauce and 4g of orange juice.
制作方法：
Cooking method:
1．将猪里脊的背脊骨跺去大半，切片，用刀背横直捶打3遍，切成带骨肉条，荸荠切片。
1. Cut off the better part of the backbone in the tenderloin pork; beat the pork with the back of a knife blade thoroughly3 times and cut it into cutlets with the bone still in. Cut the water chestnuts into slices.
2．番茄酱、咖喱酱、芝麻酱、味精、上汤、橘汁等调料调成醉汁。
2. Make the drunken sauce by the spices including tomato sauce, curry sauce, curry sauce, MSG, soup and orange juice.
3．将里脊肉条及荸荠片下油锅炸至金黄色捞出，倒入醉汁装盘即成。
3. Fry the tenderloin cutlets and the sliced water chestnuts in the frying wok until they are golden yellow; then fish them out and pour the drunken sauce on them and serve.
Style of cooking: Fujian cuisine
口味：咸鲜
Flavor: salty and fresh
特点：“醉排骨”可算得上是最传统也最简单的福州菜了，在福建很多家庭都能做出让人赞不绝口的“醉排骨”来。
Characteristics: “Drunken Chops” is a traditional and simple Fuzhou dish. Many families in Fujian commonly cook praiseworthy Drunken Chops.
原料：
Ingredients:
带骨猪里脊肉400克，净荸荠75克，番茄酱50克，咖喱酱，芝麻酱各1克，橘汁4克。
400g of tenderloin pork with the bone still in, 75g of clean water chestnuts, 50g of tomato sauce, 1g of curry sauce, 1g of sesame sauce and 4g of orange juice.
制作方法：
Cooking method:
1．将猪里脊的背脊骨跺去大半，切片，用刀背横直捶打3遍，切成带骨肉条，荸荠切片。
1. Cut off the better part of the backbone in the tenderloin pork; beat the pork with the back of a knife blade thoroughly3 times and cut it into cutlets with the bone still in. Cut the water chestnuts into slices.
2．番茄酱、咖喱酱、芝麻酱、味精、上汤、橘汁等调料调成醉汁。
2. Make the drunken sauce by the spices including tomato sauce, curry sauce, curry sauce, MSG, soup and orange juice.
3．将里脊肉条及荸荠片下油锅炸至金黄色捞出，倒入醉汁装盘即成。
3. Fry the tenderloin cutlets and the sliced water chestnuts in the frying wok until they are golden yellow; then fish them out and pour the drunken sauce on them and serve.
