Monday, 24 December 2007

胡椒猪肚汤 *Stomach & Pepper Soup

猪肚............ 1 粒
白菜............ 4-5片
胡椒粒........ 1 汤匙(打爆)
瘦肉/排骨.. 适量
盐................ 适量
清水............ 适量

1. 准备好了的猪肚切片。
2. 煮开水,把猪肚、瘦肉/排骨和胡椒粒放到锅里慢炖2个小时。如果是用排骨的话,建议先用热水窜烫,把骨髓锁定了再拿去煮汤。
3. 猪肚和猪肉/排骨肉软开后,再把白菜放到锅里煮2分钟。
4. 加盐调味即可。

1. 最好是买清理过、包装冷冻的猪肚。
2. 把猪肚翻反,用刀子把猪肚上面的粘液刮净。
3. 刮净后,再用粗盐用力的刷洗猪肚的两面。
4. 可以再用柠檬用力洗刷猪肚(选择性)。


1 pig stomach
4-5 leafs Chinese cabbage, cut into bite-size pieces
1 tbsp crushed pepper
pork/ pork ribs

1. Get the stomach clean and cut into slices.
2. Boil the water, add stomach, pork/ pork ribs and pepper. Use medium-low heat to simmer for 2 hours. Suggestion: If you are cooking pork ribs, pour hot water on it to stop bone marrow from leaking before start cooking in the pot.
3. Once stomach and pork/ pork ribs are soften, add Chinese cabbage to cook for 2 minutes.
4. Add salt for flavor.

How to clean the stomach:
1. It's recomended to buy cleaned and cold storage pig stomach.
2. Turn stomach to the inner side. Use knife to scratch on the surface to remove the sticky liquid on stomach.
3. After the sticky liquid is removed, rubbing the stomach with sea salt. Both sides of stomah should be cleaned and wash with salt.
4. Use lemon to rub on the surface of stomach (recomended, but not neccesary).

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