【王子煮場】鹹菜豬肚湯 輕輕鬆鬆洗豬肚有法


今日示範潮州名菜—鹹菜豬肚湯,分享一下比外面餐廳更夠鹹更夠辣的原味做法!

 開門七件事 沖洗豬肚話咁易

煲豬肚最緊要洗乾淨個肚,過程簡單,只需動用到「開門七件事」之中的醋、鹽,另外是粟粉,沖水、搓洗、浸洗,三下功夫輕輕鬆鬆就洗好了,步驟請看下邊。

 鹹菜文化 夏天開胃口

鹹菜植根潮州人飲食文化,以前的人勞動量大,夏天吃鹹菜可以補充流汗所失的鈉元素,更可刺激食慾;傳統配搭胡椒和豬肚,更有暖胃幫助消化的好處。而我的做法,會加上金華火腿及不同的胡椒,讓鹹味、香味、辣味層次升級。

Ingredients:

Lean pork, chicken carcass, chicken feet, pig stomach, powder intestine, Chiu chow style preserved salty vegetable, Shanghai jinghua ham, mixed peppercorns, salt, vinegar, rice wine, spring onions, ginger slices, cornstarch, white vinegar

Preparation:

Blanch the chicken carcass, pork and chicken feet in boiling water adding rice wine, spring onion and ginger slices. Remove and rinse in tap water and set aside carcass together with pork and chicken feet on its own.

Clean the pig stomach inside out first using water, then with cornstarch, rice wine and salt, rinse again then finally soak in white vinegar for 15 minutes then rinse off again. The powder intestine the same but not need to soak in white vinegar.

Grind up the mixed peppercorns and cut up the Jinhua ham and salty vegetable into big block or slices.

In a big pot of cold water add the chicken carcass, lean porks and Jinhua ham and bring to boil. Boil 30 minutes on high heat then cover and switch to slow heat and simmer.

After 1.5 hours add in chicken feet. At 2.5 hours switch to high heat again and put in the pig stomach, powdered intestines and salty vegetable.

Boil for another 30 minutes with medium heat. Taste the flavour and make sure it’s to your liking.

Now take out the pork stomach and intestines, slice them up, and out then back in the soup. & Switch off the heat in serve in a bowl

Tips

  • You may buy frozen or fresh pig stomachs, but note that fresh ones are more slimy and difficult to clean
  • If you don’t like powdered intestines 豬粉腸 you don’t have to add them
  • During the boiling process the oils from the pork and chicken carcass have to be removed from the soup
  • Use all types of peppercorns to enhance the level of flavour. Including red, white, black and green. But DO NOT add Sichuan peppercorns

Instagram: gwzfood

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王子

食飲愛好者,放洋英國,食貫中西,從大學開始產生對美食的熱情,閒時喜愛穿梭大街小巷選購食材,並在窩居內親自下廚,烹飪手法簡潔俐落,絕無浪費。他的美食之旅,多彩又多姿。

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