胡椒猪肚汤

材料

猪肚250克
排骨250克
白胡椒粒2大匙
干贝2大匙
鱼鳔50克
生粉½杯
青柠汁½杯
盐1大匙

做法

1 把猪肚内壁翻转到外面,用刀把内壁上的杂质刮掉,倒上适量生粉、青柠汁和盐,充分揉搓摩擦,然后冲洗干净。重复该步骤直至猪肚不再有异味。
2 用开水汆烫猪肚,沥干待用。
3 把排骨汆烫好,洗净待用。
4 把白胡椒粒用没有油的平底锅翻炒至散发出胡椒香气。
5 把鱼鳔用热水浸软后沥干水分,切成小块。
6 在慢煮锅中加入洗净的猪肚、汆烫好的排骨、烤香的白胡椒粒、干贝和可以淹没所有材料的滚水,设置为大火,煮约2小时。
7 用筷子检查猪肚的软度,质地柔软为佳。完成后取出放凉,然后用剪刀剪成一口大小,放置待用。
8 把泡软的鱼鳔加入慢煮锅中,继续煮1小时至鱼鳔变软。有需要时可以加水,确保有足够的汤底。
9 鱼鳔变软后把汤盛进碗中,放上猪肚即可。

Pig Stomach Soup with Peppercorn

Ingredients

250g pig’s stomach
250g pork ribs
2 tbsp white peppercorns
2 tbsp dried scallop
50g fish maw
½ cup corn flour
½ cup lime juice
1 tbsp salt

Method

1 Invert pig’s stomach, use a knife to scrape off any impurities on the inner lining. Pour some corn flour, lime juice and salt and rub thoroughly. Rinse after rubbing and repeat this process until there is no more odour.
2 Use boiling water to scald pig stomach, drain and set aside.
3 Blanch pork ribs, rinse and set aside.
4 Roast white peppercorns in a dry pan until peppery aroma seeps out.
5 Soak fish maw with hot water. Once softened, drain and cut it into bite-sized pieces.
6 Prepare a slow cooker pot, add in cleaned pig stomach, blanched pork ribs, roasted peppercorns, dried scallops, and enough boiling water to cover the ingredients. Set the slow cooker to High and let it cook for about 2hrs.
7 Check pig stomach’s tenderness by using a chopstick to poke it, it should be soft. Once done, take it out and allow it to cool. Use a pair of scissors to cut it into bite-sized pieces. Set aside.
8 Add soaked and softened fish maw to the slow cooker and cook for 1hr or until fish maw becomes tender. If needed, top up water to ensure there will be enough broth.
9 When fish maw is tender, ladle soup into serving bowls. Top with prepared pig stomach pieces and serve.

食谱提供
FairPrice
猪肉是华人餐桌上常见的食材,猪只的内外部位都可入菜,不同部位的做法繁多,不少人甚至对猪内脏情有独钟。“从头吃到尾”也算是一种环保的概念,本地厨师也有不少采用尾巴、耳朵等不常见的部位炮制非一般菜肴,美味又有新鲜感。
本期来分享用猪内脏或猪手等食材烹饪的家常菜,阴雨连绵的天气来一碗热汤或炖得香气四溢的猪手,感觉好幸福!
欲知更多精彩内容,可翻阅《优1周》。 
TEXT 若昕 PHOTOS FairPrice