查看完整版本: 南北杏菜干猪骨汤[6P]

南北杏菜干猪骨汤[6P]

南北杏菜干猪骨汤材料:猪骨三大块,猪肉一块,干尤鱼头二个,菜干大半包,红萝卜四条,陈皮二块,南杏一把,北杏半把(注:北杏比南杏少一半),姜,酒,盐,糖清水大半煲.做法:猪骨,猪肉与尤鱼先飞水,陈皮洗净浸软,菜干用溫水浸泡半小时洗凈,红萝卜洗净,南北杏分别用清水洗净.煲中热水煮滾后,放入猪骨,猪肉,尤鱼,姜煮滚两分钟后先滤净面水泡沫,再放菜干,红萝卜,陈皮,南北杏,酒再转中小火熬大约5-6个小时再调味即成. V)_MF6{8x,K"zM.SJ
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[[i] 本帖最后由 wqming 于 2012-12-7 11:49 编辑 [/i]]

值得注意的是南北杏要分别用清水洗净后最好用开水烫一下并浸泡一会。