豬大骨高湯 Pork Stock

材料 Ingredients 豬大骨 Big pork bone 2 磅 lb (900g) 薑片 Ginger slice 3 片 slice 青蔥 Scallion 2 根 stalk 米酒 Rice wine 3 大匙 Tbs 水 Water 16 杯 cup

準備

1.	用槌肉器平的一面用力捶打每一塊骨頭。再剪去多餘的脂肪。
2.	燒開 1/2鍋的水。將豬骨放進滾水內燙5分鐘，水要蓋過豬骨。倒掉熱水﹐撈出豬骨用冷水沖洗乾淨。
3.	將豬骨放回鍋裡加16杯水用大火煮滾，將浮在湯上的渣滓撇掉。
4.	加入青蔥，薑片和酒。等湯再度滾後轉最小火，加蓋煮1-1/2個小時。
5.	煮好的豬骨湯放進冰箱過夜，隔天將表面凝結的肥油撇掉。
6.	丟棄豬骨。高湯過濾雜質後裝瓶放進冰箱冷藏。若短期內不使用可以裝在製冰盒內冷凍。

PROCEDURE

1.	Use the flat side of a meat pounder to pound each bone vigorously. Cut off the fat out of the bones.
2.	Boil a half full pot of water. Place in the bones and cook for 5 minutes – the water must cover the bones. Take out the bones and discard the water. Wash the bones roughly.
3.	Place the bones back into the pot and add 16 cups of water. Bring the stock to a boil. Skim off the foam at the surface of the stock.
4.	Add the scallion, ginger and rice wine. When the stock is boiling again, turn the heat to low. Cover and cook for 1-1/2 hour.
5.	Store the stock in a fridge overnight. Skim off the solid fat on top of the soup.
6.	Discard the bones. Filter and bottle the soup. Store it in a fridge. If you don't use the stock in the near future, store them in an ice cube box in the freezer.

最後更新 (Last Update): 11/01/2015
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