Yan-Du-Xian
繁體中文
Cured Pork and Bamboo Shoot Soup

Ingredients
Cooked or frozen winter bamboo shoot (sliced)1/2 lb (225g)
Bean curd knot1/2 lb (225g)
Baby spoon cabbage (washed and cut lengthwise in half)1/2 lb (225g)
Chinese cured ham (sliced)2 oz (60g)
Pork belly (cut thin long slices)1/4 lb (113g)
Ginger1 slice
Salt1/2+1 tsp
Shao-xing wine1 tsp
Chicken breast bone for stock1/2 lb (225g)
Water6 cup
醃篤鮮圖片

Instructions
1.Marinate the pork belly with 1/2 tsp. of salt and 1 tsp. of Shao-xing wine. Set it aside.
2.Roast the chicken bone in an air fryer (190°C/375°F) or oven (205°C/400°F) for 10 minutes.
3.Place the Chinese cured ham, pork belly, chicken bone, ginger and 6 cups of water in a pot; bring the mixture to a boil; skim off the foams on top of the soup. Cover and cook over medium-low heat for 50 minutes.
4.Remove the pork belly from the pot. Rinse and cut it into 4cm/1.5" wide pieces.
5.Lay the spoon cabbage on the bottom of a clay pot then arrange bamboo shoot, bean curd knots, pork belly and Chinese cured ham around the pot.
6.Discard the chicken bone. Add 1 tsp. of salt to the soup for seasoning.
7.Add the soup to the clay pot and bring it to a boil. Cover and cook over low heat for 5 minutes.



醃篤鮮
ENGLISH

材料
熟冬筍或冷凍冬筍 (切薄片)1/2 磅 (225克)
百葉結1/2 磅 (225克)
青江菜心 (洗乾淨對半直切)1/2 磅 (225克)
金華火腿 (切薄片)2 盎司 (60克)
五花肉 (切薄長條)1/4 磅 (113克)
薑1 片
鹽1/2+1 小匙
紹興酒1 小匙
雞胸骨架 1/2 磅 (225克)
水6 杯
醃篤鮮圖片

做法
1.五花肉與1/2小匙鹽和1小匙紹興酒拌勻，放在一旁備用。
2.雞胸骨架放進氣炸鍋用190°C/375°F(或烤箱205°C/400°F)烤10分鐘。
3.將金華火腿，五花肉，雞胸骨架，薑和6杯水放進湯鍋裡煮滾，撇去浮在湯面的泡沫渣滓。加蓋用中小火煮50分鐘。
4.取出五花肉沖洗乾淨後切成4cm/1.5"寬小片。
5.青江菜鋪在砂鍋底，上面鋪上冬筍，百葉結，五花肉和金華火腿。
6.湯鍋裡的雞骨架丟棄不要。加入1小匙鹽調味。
7.把湯倒入砂鍋內煮滾。加蓋用小火煮5分鐘即可。





最後更新 (Last Update): 06/01/2021
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