Скачать или смотреть 蛤蜊排骨湯｜冬季湯品 Clam and Pork Bones Soup

料理手札
蛤蜊建議以每顆不重疊的方式放入容器中，並浸泡於約3%的鹽水中至吐沙完全(約2小時)，再洗淨備用。

排骨建議以冷水下鍋汆燙，以避免瞬間預熱而收縮，使骨縫內的雜質無法完全排出。
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食材
梅花排骨-300g、蛤蜊-300g、薑片-5g、蔥段-1小支、白胡椒粒或綠胡椒-1茶匙、熱水-1800ml

調味
鹽-1茶匙、米酒-1湯匙

步驟
(1) 蛤蜊放入碗中，放入1茶匙的鹽，再倒入水覆蓋表面(約300ml)，靜置2小時後，撈起洗淨備用。

(2) 排骨冷水下鍋汆燙，中火煮沸後，起鍋洗淨備用。

(3) 小火熱鍋，放入胡椒粒拌炒至香氣呈現，放入汆燙好的排骨，再放入薑片及蔥段。

(4) 倒入熱水拌勻，以中火煮至沸騰後，轉小火蓋鍋悶煮40分鐘。

(5) 打開鍋蓋，放入蛤蜊煮開，再放入鹽及米酒拌勻即可。
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Ingredients
300g pork neck bones, 300g clams, 5g sliced ginger, 1 green onion, 1 tsp white pepper seeds or green pepper seeds, 1800ml warm water

Seasoning
1 tsp salt, 1 Tbsp rice wine

Instructions
(1) Add the clams in the bowl, add 1 tsp salt and pour the water to cover the clam. Let it stand for 2 hours, then rinse.

(2) Add the pork neck bones in the pot, pour the water and boil over medium heat, then rinse the pork neck bones.

(3) Heat the pot over low heat, add the white pepper seeds and stir fry until fragrant. Add the pork neck bones, sliced ginger and green onion in the pot.

(4) Pour the warm water and boil over medium heat, then cover the pot and simmer over low heat for 40 minutes.

(5) Lift the pot cover, add the clams and cook until the clam shells have all opened. Add salt and rice wine, stir well. Enjoy!