胡椒湯骨
2015 年 04 月 27 日發佈
列印
這湯骨是似曾相識嗎？像是星馬的肉骨茶又像台灣的排骨湯。它沒有濃濃的葯材味，卻有陣陣的芳香。白胡椒本身有其功效。既作香料去腥又能入藥温胃散寒，健腸胃，可以增進食欲、助消化呢！
食材
（3-4人）
1小時內
食材
- 一字排pork ribs 適量, 1rack
- 白胡椒粒white peppercorns 2-4湯匙, 2-4
- 芫荽籽corriander seed 1湯匙,1tbs
- 薑片ginger 4片, 4slice
- 八角anise star 2粒，2pc
- 雞湯chicken broth 200ml
- 鹽，糖salt, sugar 適量，a bit
- 紹興酒Chinese wine 1.5tbs
-
1
一字排洗淨飛水, 冲水備用，薑切片 rinse the pork ribs after boiling for 5 mins, slice ginger
-
2
白胡椒粒2-4湯匙，略壓碎 white peppercorns 2-4 tbs, slightly crush
-
3
芫荽籽約1湯匙 prepare 1 tbs of corriander seed
-
4
爆香薑片和一字排，加入1.5瓶蓋紹興酒, 八角，少許鹽，糖，加入雞湯和3碗水用細火煲至排骨腍 fry ginger and pork ribs, add 1.5 tbs of Chinese wine，anise star, little bit salt and sugar, then add 3 bowls of water with chicken broth to cook in low heat until pork ribs are tender enough
-
5
煲腍排骨，剩餘約2碗湯，隔走胡椒粒和芫荽籽，加入一些鹽調味 Leave 2 bowls of soup, drain the soup and remove peppercorns and corriander seed, season with salt
-
6
完成，很芳香呀！ Done, it is so aromatic!
