Recipes
Pig Stomaach Soup With Preserved Mustard Green And Peppercorn 鹹菜胡椒豬肚湯 | ||||
Ingredient |
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* 豬肚 1個 * 排骨 600克 * 鹹菜 150克 * 白胡椒粒 4湯匙 * 薑 4片 * 水 6杯
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1 pig stomach |
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Seasoning | ||||
* 鹽 1/2茶匙 * 1/2 tsp salt |
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Method | ||||
1.
將豬肚內外以油、生粉及鹽擦淨,重覆洗至減少腥臭味,切去肥油部分,下2片薑放入平底鑊煎豬肚片刻,備用。 2. 排骨洗淨,飛水,以水沖洗,鹹菜用水浸1小時,切條,備用。 3. 白胡椒粒以盅搗爛,將白胡椒粒於入豬肚內,以牙籤封口。所有材料放入滾水內煮滾後,以慢火煲2小時,下調味料,即成。
1. Rub pig stomach (in and out) thoroughly
with oil, corn starch and salt. Rinse
repeatedly to remove stench. Remove lard.
Pan fry pig stomach together with 2 slices
of ginger. |
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