材料

猪骨300克,洗净
猪肉250克,洗净
玉蜀黍1条
红枣8粒
干土茯苓8-10片

做法

  1. 把玉蜀黍去皮留须,斩成2至3段待用。
  2. 把土茯苓用清水浸软10分钟待用。
  3. 把猪肉和猪骨汆烫,去除杂质。
  4. 把所有材料放进汤锅,加入盖过食材2倍的清水。
  5. 大火煮滚20分钟,转小火继续焖煮4小时。
  6. 酌量加入少许盐调味即可。

Pork with Chinaroot and Corn

Ingredients

250g pork, rinsed
300g pork bone, rinsed
1 corn
8 dates
8-10 dried chinaroot

Method

  1. Peel corn and remain the cornsilk. Cut into 2-3 sections.
  2. Soak dried chinaroot in water for 10mins.
  3. Blanch pork and bone in boiling water to remove exceed blood and fat.
  4. Put all ingredients in soup pot. Add doubled amount of water covered all ingredients.
  5. Bring to a boil over high heat for 20mins. Switch to low heat and continue cooking for 4hrs.
  6.  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