汤水篇｜大根(白萝卜)腊鸭头猪骨汤 家常汤
份量 Serving: 3 – 4 人Ppl
烹调时间 Cooking time : １小时 hr
材料 Ingredients :
688g大根(白萝卜) Japanese white radish
1 条 (ea) 腊鸭头 Cured Duck Head
365g 猪脊骨 pork backbone
3块 (slides) 姜 ginger
1/3块(pc) 陈皮 tangerine
1500ML 清水 water
方法： Method :
1. 白萝卜去皮及顶部。
Peel the skin and remove the top of the white radish
2. 1500ml清水，放入 白萝卜、姜块、陈皮。转中火。
Put the radish, ginger and tangerine in 1500ml water. Turn to med heat.
3. 15分钟后，白萝卜转半透明，关火留煲内。
The radish will turn semi-transparent after minutes of cooking.
Turn off the fire and stay in the pot.
4. 腊鸭颈去皮，切开一段段。腊鸭颈、猪脊骨分别汆水。
Remove the Cured duck's neck skin and it into sections.
Blanch it and the pork backbone individually.
5. 分另的小锅，加入少许白萝卜汤水，来煮腊鸭颈、猪脊骨。\
２５分钟后，把小锅的材料和白萝卜汤合并。
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分钟后已完成
Cook for another 20 minutes and it's done
完成
Finish
