材料 Ingredients
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做法
| 1. | 蔥洗乾淨切成兩段。小排骨請肉販逆骨切成4cm寬長條。要煮前再順骨切成小塊。 |
| 2. | 將小排骨放進鍋裡，加水至水蓋過排骨。用大火煮到水滾。 |
| 3. | 把整鍋倒進濾網濾乾水份。每塊小排骨用水沖洗乾淨，並把湯鍋也刷洗乾淨。 |
| 4. | 將12杯水﹐排骨﹐蔥﹐薑和酒全部放進鍋裡用大火燒滾。撇掉浮在湯上的泡沫及渣滓。轉成小火加蓋煮到45分鐘即可。蔥和薑丟棄不要。 |
| 5. | 排骨湯冷卻後放進冰箱﹐等湯上面的油脂凝結後再撇掉。 |
Procedure
| 1. | Wash the scallion and cut it in half. Ask your butcher to cut the spare rib against the bones into 4cm wide strips. Cut the spare rib strips in between the bones into small pieces. |
| 2. | Place the spare ribs into a soup pot, add water until the water covers the spare ribs. Bring the water to a boil. |
| 3. | Drain the water. Rinse each piece of spare rib under running water. Also wash and clean the soup pot. |
| 4. | Place the spare ribs, 12 cups of water, scallion, ginger and wine in the pot and bring the mixture to a boil. Skim off the foam at the surface of the soup. Turn the heat down to low, cover and simmer for 45 minutes. Discard the ginger and scallion. |
| 5. | Wait until the soup cools down. Store the soup in a refrigerator until the fat on top of the soup becomes solid. Get rid of the fat. |
運用食譜(Application)
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| 蔬菜排骨湯 Vegetable & Spare Rib Soup | 蘿蔔排骨湯 Daikon & Spare Rib Soup | 玉米排骨湯 Corn & Spare Rib Soup | 五行蔬菜湯 Five Vegetables Soup |
最後更新 (Last Update): 07/12/2018 :)
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