佛手瓜煲明目鱼
材料
明目鱼50克,清水浸软
猪肉250克,洗净
猪骨300克,洗净
佛手瓜2个,去皮去籽,洗净
瑶柱碎5克,清水浸软
南北杏少许,清水浸软
姜片1-2片
红枣6粒,清水浸软
做法
- 把猪肉和猪骨汆烫,去除杂质。
- 把所有材料放进汤锅,加入盖过食材2倍的清水。
- 大火煮滚20分钟后,转小火继续焖煮4小时。
- 酌量加入少许盐调味即可。
Chayote Yat-yuet Shellfish Soup
Ingredients
50g dried yat-yuet shellfish, soaked
250g pork, rinsed
300g pork bone, rinsed
2 chayote, peel, deseed and rinse
5g shredded
5g conpoy, soaked
some sweet and bitter apricot kernels, soaked
1-2 ginger slices
6 red dates, soaked
Method
- Blanch pork and bone in boiling water to remove exceed blood and fat.
- Place all ingredients into soup pot. Add doubled amount of water covered all ingredients.
- Bring to a boil over high heat for 20mins. Switch to low heat and continue cooking for 4hrs.
- Add in dash of salt to taste.
食谱提供: 宴 Yan
地址:05-02 National Gallery Singapore 1 St. Andrew’s Road
电话:63845585
食谱设计: 陈功礼
餐馆主厨
地址:05-02 National Gallery Singapore 1 St. Andrew’s Road
电话:63845585
食谱设计: 陈功礼
餐馆主厨