⬇️⬇️English recipe follows ⬇️⬇️ 胡椒豬肚鹹菜湯: 材料: 急凍豬肚1個 急凍雞脾3隻 鹹酸菜1包 薑幾片 處理: 1. 雞脾,清水解凍。 2. 豬肚,清水解凍。 3. 雞脾已解凍,用粗鹽乸15分鐘。 4. 豬肚已解凍,反轉,粗鹽乸10分鐘。 5. 雞脾,清洗乾淨。 6. 雞脾,去皮,去肥膏,切開一舊舊。 7. 豬肚,剪去肥膏。 8. 豬肚,粗鹽乸2分鐘,沖洗乾淨。 9. 鹹菜,清洗乾淨,切細塊。 10. 薑,洗淨,連皮切片。 11. 辣椒仔,洗淨。 烹調: 1. 煲一煲滾水。 2. 放豬肚,出水3分鐘。 3. 放雞脾。 4. 熄火,擎乾水。 5. 豬肚及雞脾,清水洗乾淨。 6. 豬肚切幼條。 7. 豬肚及雞脾放入煲內,加入3升水。 8. 加入薑片,中火煲滾。 9. 白胡椒,壓碎一半,一半保持原粒。 10. 放白胡椒入煲內。 11. 滾15分鐘之後,放辣椒及鹹菜,滾10分鐘。 12. 湯已滾了25分鐘,試味。 13. 加入糖半茶匙。 14. 滾起,完成,可享用。 Pig stomach soup with mustard and pepper: Ingredients: Frozen pig stomach 1 No. Frozen chicken legs 3 Nos. Mustard 1 pack Ginger several slices Preparation: 1. Chicken legs, defrost with tap water. 2. Pig stomach, defrost with tap water. 3. Chicken legs have been defrosted. Season with cooking salt for 15 minutes. 4. Pig stomach has been defrosted. Pull inside out. Season with cooking salt for 10 minutes. 5. Chicken legs, rinse thoroughly. 6. Chicken legs, remove its skin, fat, and cut into pieces. 7. Pig stomach, cut off the fat. 8. Pig stomach, season with cooking salt for 2 minutes, rinse thoroughly. 9. Mustard, rinse and cut into small pieces. 10. Ginger, rinse and slice with its skin. 11. Chili, rinse. Steps: 1. Boil up a pot of water. 2. Put pig stomach, soak for 3 minutes. 3. Put chicken legs. 4. Turn off fire. Hang dry. 5. Pig stomach and chicken legs, rinse thoroughly. 6. Pig stomach, thinly slice. 7. Pig stomach and chicken legs, are to be put into pot. Add 3L water as well. 8. Put ginger slices. Boil up at medium flame. 9. White pepper, half is to be mashed. 10. Put white pepper into pot. 11. Put chili and mustard after 15 minutes. Boil for 10 minutes more. 12. Soup has been boiled for 25 minutes. Taste it. 13. Add sugar 0.5 tsp. 14. Soup boils up again. Complete. Serve.
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