The Chinese believes in supplementing skin and body with extra moisture with soups made with different herbs and cooking materials.
Pig Maw/Stomach with White Pepper Soup is one of those, it is also used in confinement time (after baby delivery) for white pepper is believed to be able to get rid of "cold wind/air" in the body, thus protecting the body from catching cold.
天气渐渐的凉了，秋天的味道是越来越浓了。随着冷冽的空气带来的是干燥的气候，是时候熬点热汤，除了暖胃还可以润润身体。这款胡椒猪肚汤因为能够御寒暖身，所以也是月子里可以喝的一道汤品哦！
Ingredients:
1-2 pieces (around 1.5-2 lbs) of Pig Maw/Stomach
2 tbsp of white peppercorns ( can be found in Asian or Indian supermarket)
2-3 spring onions
2- slices of ginger
1 tbsp of cooking wine
200 gm of Chinese pickled mustard
Salt to taste
材料:
1-2 只 (大约 1.5-2 lbs) 的猪肚
2 大勺 白胡椒粒 (印巴/亚洲超市可以买到)
2-3 根 青葱
2-3 片v姜片
1 大勺 绍兴酒/料酒
200 克 咸菜/酸菜
适量 盐
1. Clean the pig maw multiple times using some salt and all purpose flour by rubbing salt and flour in and wash away with running water until smells and water runs clear. You can also buy a cleaned pig maw from most of the Asian supermarket to save the work.
2. Blanch pig maw in a pot of boiling water with 1 tbsp of cooking wine, spring onions and ginger slices.
3. Lightly crush white pepper corn in a mortar and pestle or placed peppercorns in a zipped lock bag and crush using a rolling pin.
4. Take the pig maw out and clean under cold running water. Add half of the crushed pepper corn into the maw pocket from opening, place it back in the pot and start again with clean water, bring to boil and turn the heat down, simmer for 1 hour or until the pig maw become soft. Dish out the pig stomach and when it is cooled enough to work on, slice it into to 2 inch x 1/2 inch in size and place it back to the soup.
5. Clean and wash pickled mustard, sliced thinly, add it to the soup and continue cooking for 5-10 minutes. Season with a little salt.
Ingredients:
1-2 pieces (around 1.5-2 lbs) of Pig Maw/Stomach
2 tbsp of white peppercorns ( can be found in Asian or Indian supermarket)
2-3 spring onions
2- slices of ginger
1 tbsp of cooking wine
200 gm of Chinese pickled mustard
Salt to taste
材料:
1-2 只 (大约 1.5-2 lbs) 的猪肚
2 大勺 白胡椒粒 (印巴/亚洲超市可以买到)
2-3 根 青葱
2-3 片v姜片
1 大勺 绍兴酒/料酒
200 克 咸菜/酸菜
适量 盐
2. Blanch pig maw in a pot of boiling water with 1 tbsp of cooking wine, spring onions and ginger slices.
3. Lightly crush white pepper corn in a mortar and pestle or placed peppercorns in a zipped lock bag and crush using a rolling pin.
4. Take the pig maw out and clean under cold running water. Add half of the crushed pepper corn into the maw pocket from opening, place it back in the pot and start again with clean water, bring to boil and turn the heat down, simmer for 1 hour or until the pig maw become soft. Dish out the pig stomach and when it is cooled enough to work on, slice it into to 2 inch x 1/2 inch in size and place it back to the soup.
5. Clean and wash pickled mustard, sliced thinly, add it to the soup and continue cooking for 5-10 minutes. Season with a little salt.
Note: You can dish out the peppercorns before serving, to make consuming the soup easier.
1. 猪肚加两勺面粉和1小勺盐揉洗几分钟，然后用清水洗涤干净至没有粘液和味道为止。现在亚洲超市买的猪肚都洗得蛮干净的，所以回来基本再清洗一两遍就干净了。
2. 一锅水里加入料酒，青葱和姜片煮滚之后把猪肚入锅汆烫。取出洗净备用。
3. 把白胡椒颗粒稍微敲碎，也可摆到塑料袋里用擀面杖擀碎。
4. 把一半的胡椒装到猪肚里，另外一半加到注入1.5 公升的水的锅里。煮滚后转小火煮一个小时。至猪肚变软，取出切段回锅。
5. 把咸菜洗净，切丝，加入锅里煮5-10分钟，加盐调味即可。
注: 喝汤之前可以把胡椒粒都捞出丢弃。
No comments:
Post a Comment