名廚三餸一湯｜蘇青菜單 潮式鹹菜胡椒豬肚湯 Peppery Pig’s Stomach and Pickles Soup Chiuchow Style
蘋果日報 2020/12/27 07:00
食譜潮州菜家常菜豬肉蔬菜煲60分鐘以上蘇青
潮式鹹菜胡椒豬肚湯
材料：
豬肚 1個
排骨 半斤
鹹菜 1份
胡椒粒 1両
薑片 3片
生粉 適量
粗鹽 適量
做法：
1. 豬肚買回來後，以生粉及粗鹽抹勻內外再清洗。清洗乾淨後，把豬肚放入50至60℃水中川燙，然後把雜質、肥膏刮乾淨，接着把豬肚切成條狀。
2. 排骨汆走血水，然後用水喉水清洗乾淨，備用。
3. 鹹菜先分菜葉及菜莖，葉拿來煲湯，較厚身漂亮的菜莖切片，備用。
4. 煲滾水，放入排骨、豬肚、鹹菜、胡椒粒及薑片，滾起後大火煲一小時。
5. 一小時後，把剛剛切片的菜莖放進去煲五分鐘左右，即可飲用。
Peppery Pig’s Stomach and Pickles Soup Chiuchow Style
Ingredients:
Pig’s stomach 1pc
Pork ribs 1/2 catty
Pickled leaf mustard 1 portion
White peppercorn 1 tael
Ginger 3 slices
Corn starch some
Coarse salt some
Method:
1. Clean pig’s stomach by rubbing starch and coarse salt inside and out, then rinse with water. Blanch cleansed stomach in water at 50-60℃, scrape off fat and impurities, then slice the stomach in strips.
2. Blanch pork ribs to remove blood and scum, then rinse under the tap, set aside.
3. Separate leaves from stems of pickled leaf mustard, keep the leaves for boiling soup, pick thicker and nicer stems for slicing, set aside.
4. Boil a pot of water, tip pork ribs, pig’s stomach, pickled leaf mustard, peppercorns and ginger slices, bring to a boil, cook in high heat for one hour.
5. After boiling for one hour, add sliced pickled leaf mustard stems and cook 5 minutes , serve.
豬肚氽水，清理雜質及肥膏，再切條。
排骨汆走血水後，清洗乾淨。
鹹菜切分葉和莖，菜莖切片。
將排骨、豬肚、鹹菜葉、胡椒粒及薑片用大火煲一小時。
菜莖放進湯裏，煲多5分鐘。
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