Wednesday, 19 February 2014

鲜淮山排骨汤 ~ Fresh Huai Shan with Spare Ribs Soup








食谱取自 Annielicious Food

鲜淮山排骨汤

材料:
排骨  250g
鲜淮山  450g
红箩卜  100g
玉粟黍   1
红枣  10g
玉竹  20g
清水 1.7L
盐适量

 
做法
1.鲜淮山,红箩卜和玉粟黍去皮,洗净,切块。

2.红枣和玉竹洗净。待用。

3.排骨放入沸水中灼烫一会,捞起,沥干水分。备用。

4.将全部材料(除了盐)放入锅里。煮至滚后转中小火,煮至汤入味( 大概2小时 )

5 最后加入盐调味。

 

Recipe source : Annielicious Food

Fresh Huai Shan with Spare Ribs Soup

Ingredients :
250g pork ribs, scalded
450g Huai Shan (淮山)
100g carrot
1 sweet corn
10g Red Dates, about 7 pcs
20g Yu Zhu - Solomon seal rhizome (玉竹)
1.7L Water
Sea Salt to taste

 
Method
1. Huai Shan, carrot and sweet corn, skin off and clean. Cut it into big chunks.

2. Wash red dates & Yu Zhu before use. 

3. Rinse pork ribs, scald in boiling water for a while. Remove and rinse.

4. In a soup pot, put everything in (except salt). Bring to a boil, then reduce heat and simmer the soup over low heat for about 2 hours. I leave it in a slow cooker for 3 hours.

5. Salt to taste, and serve.