材料

带根部的西洋菜2把,洗净
猪肉250克,洗净
猪骨300克,洗净
姜片1-2片
蜜枣3粒,洗净
南北杏少许,浸软
干鸭肾2对,浸软

做法

  1. 把猪肉和猪骨汆烫,去除杂质。
  2. 把猪肉、猪骨、南北杏、鸭肾和蜜枣放进汤锅,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. 加入西洋菜和姜片,继续焖煮1小时。
  5. 酌量加入少许盐调味即可。

Watercress and Duck’s Kidney

Ingredients

2 handful of watercress with root, rinsed
250g pork, rinsed
300g pork bone, rinsed
1-2 ginger slices
3 jujube, rinsed
some sweet and bitter apricot kernels, soaked
2 pairs of duck’s kidney

Method

  1. Blanch pork and bone in boiling water to remove exceed blood and fat.
  2. Put poprk, bone, sweet and bitter apricot kernels, duck’s kidney and jujube in 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 watercress and ginger slices. Continue cooking for 1hr.
  5. 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