金银菜煲猪展
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
- 把猪肉和猪骨汆烫,去除杂质。
- 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。
- 大火煮滚后转中小火,焖煮3小时。
- 加入白菜和姜片继续煮1小时。
- 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
- Blanch pork and bone in boiling water to remove exceed blood and fat.
- Put pork shin, bone, dried cabbage and jujube inside soup pot. Add doubled amount of water covered all ingredients.
- Bring to a boil over high heat. Switch to medium-low heat and continue cooking for 3hrs.
- Add in fresh cabbage and ginger slice. Cook for another 1hr.
- 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