Скачать или смотреть 用烤过的烧猪骨来煲粥或煲汤味道真的一流又下火(降火) 酸酸辣辣🌶超开胃 | Mr. Hong Kitchen

烧猪骨本身经过烤 味道更香 与各种食材搭配 这能增加汤的营养和口感而且烧猪骨煲汤还有降火的作用 大人小孩都适合 希望大家会喜欢

   • 鸡肉料理 Chicken Recipe  
   • 蔬菜/豆腐 料理 Vegetables Recipe  
   • 汤类 Soup  
   • 猪肉料理 Pork Recipe  
   • 饭类 粉类 面类料理 Rice/Noodles Recipe  
   • 点心/小吃  
   • 海鲜料理 Seafood Recipe  
   • 蛋类料理 Egg Recipe  

Ingredients (Diana Aw)
1. Roasted Pork Bone 500g, cut smaller
2. White raddish 1pc, remove skin and cut cube
3. Tomato 1pc, thick slice
4. Dried chilli 4pcs, cut and soak in hot water
5. Ginger, few slices of
6. Asam slice, 1pc
7. Tofu few pcs, cut smaller

Seasoning
1. Salt little
2. MSG little
3. Fish sauce little

Method
1. Boil a wok of water and blanch the white raddish. Set aside. Blanch the roasted pork bone. Set aside
2. Heat wok with little oil. Add in ginger and fry till aromatic. Add in pork and stir for a while. Then add in dried chilli and fry.
3. Add 2litres of water and bring to boil. Add in white raddish and asam slice and continue to boil under high heat for 5min.
4. Transfer to a pot and simmer for 30min
5. Add seasoning, tofu and tomato and mix. Simmer for a while.
6. Serve and enjoy! 💕

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