材料

新鲜白菜300克，洗净
猪展250克，洗净
猪骨300克，洗净
白菜干15克，清水浸软
姜片1片
蜜枣3粒，清水浸软

做法

  1. 把猪肉和猪骨汆烫，去除杂质。
  2. 把猪肉、猪骨、菜干和蜜枣放进汤锅，加入盖过食材2倍的清水。
  3. 大火煮滚后转中小火，焖煮3小时。
  4. 加入白菜和姜片继续煮1小时。
  5. 酌量加入少许盐调味即可。

Fresh and Dried Cabbage with Pork Shin

Ingredients

300g fresh cabbage, rinsed
250g pork shin, rinsed
300g pork bone, rinsed
15g dried cabbage, soaked
1 ginger slice
3 jujube, soaked

Method

  1. Blanch pork and bone in boiling water to remove exceed blood and fat.
  2. Put pork shin, bone, dried cabbage and jujube inside soup pot. Add doubled amount of water covered all ingredients.
  3. Bring to a boil over high heat. Switch to medium-low heat and continue cooking for 3hrs.
  4. Add in fresh cabbage and ginger slice. Cook for another 1hr.
  5. Add in dash of salt to taste.

[stextbox id=”profile”]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[/stextbox]