湯水篇｜大根(白蘿蔔)臘鴨頭豬骨湯 家常湯
份量 Serving: 3 – 4 人Ppl
烹調時間 Cooking time : １小時 hr
材料 Ingredients :
688g大根(白蘿蔔) Japanese white radish
1 條 (ea) 臘鴨頭 Cured Duck Head
365g 豬脊骨 pork backbone
3塊 (slides) 薑 ginger
1/3塊(pc) 陳皮 tangerine
1500ML 清水 water
方法： Method :
1. 白蘿蔔去皮及頂部。
Peel the skin and remove the top of the white radish
2. 1500ml清水，放入 白蘿蔔、薑塊、陳皮。轉中火。
Put the radish, ginger and tangerine in 1500ml water. Turn to med heat.
3. 15分鐘後，白蘿蔔轉半透明，關火留煲內。
The radish will turn semi-transparent after minutes of cooking.
Turn off the fire and stay in the pot.
4. 臘鴨頸去皮，切開一段段。臘鴨頸、豬脊骨分別汆水。
Remove the Cured duck's neck skin and it into sections.
Blanch it and the pork backbone individually.
5. 分另的小鍋，加入少許白蘿蔔湯水，來煮臘鴨頸、豬脊骨。\
２５分鐘後，把小鍋的材料和白蘿蔔湯合併。
Take some of the radish soup into another pot. And cook with the duck neck and pork backbone.
Cook them for 25 minutes and combine it with the radish soup.
6. 再煮２0分鐘後已完成
Cook for another 20 minutes and it's done
完成
Finish
