⬇️⬇️English recipe follows⬇️⬇️
胡椒鹹菜豬肚支竹排骨煲
材料：
急凍豬肚（1磅）1個
鹹酸菜1包
腩排6兩
支竹4支
薑2片
白胡椒1湯匙
處理：
1. 豬肚，切開一邊，切去肥膏。
2. 大火煲滾1鑊水，放豬肚出水，加入：
a. 白酒2湯匙
b. 粗鹽1湯匙
3. 支竹，搣開6吋一段，清水浸軟。
4. 鹹酸菜，清水沖洗乾淨，清水浸。
5. 排骨，清水洗淨，擎乾水。
6. 豬肚，已出水10分鐘，清水沖洗乾淨，剪去所有肥膏，加入粗鹽1湯匙，搽勻。
7. 白胡椒，盅碎。
8. 豬肚，清水沖洗乾淨。
9. 鹹酸菜，沖水，揸乾水，重覆幾次。
10. 豬肚，切一條條。
11. 鹹酸菜，清水沖洗乾淨，揸乾水，切一條條。
烹調：
1. 大火在鑊中燒熱油1茶匙。
2. 爆香薑片。
3. 放豬肚爆香。
4. 放排骨爆香，加入少許油。
5. 加入鹹酸菜，炒勻。
6. 加入一半白胡椒碎，炒勻。
7. 加入大滾水2.5升，大火滾起，轉中慢火，炆45分鐘。
8. 試一試味，加入支竹，轉大火，加入糖半湯匙，炆15分鐘。
9. 炆好，試一試豬肚是否已炆腍，倒入煲仔，冚蓋，大火滾起。
10. 完成，可享用。
Claypot pork stomach with pickled mustard
Ingredients:
Frozen pork stomach (1 lb) 1 No.
Mustard 1 pack
Pork ribs 6 taels
Bean curd 4 logs
Ginger 2 slices
White pepper 1 tbsp
Preparation:
1. Pork stomach, cut by one side. Cut off fat.
2. Heat up a wok of water. Put pork stomach, add in:
a. White wine 2 tbsp
b. Cooking salt 1 tbsp
3. Bean curd, break it into 6" per each. Soak in tap water until it turns soft.
4. Mustard, rinse thoroughly. Soak in tap water.
5. Pork ribs, rinse thoroughly. Drain.
6. Pork stomach, has been boiled for 10 minutes, rinse thoroughly. Cut off all the fat. Add in cooking salt 1 tbsp. Mix well.
7. White pepper, blend it.
8. Pork stomach, rinse with tap water.
9. Mustard, rinse with tap water. Squeeze it. Repeat several times.
10. Pork stomach, get it sliced.
11. Mustard, rinse with tap water. Squeeze it. Slice it.
Steps:
1. Heat up 1 tsp of oil at high flame in wok.
2. Fry ginger well.
3. Fry pork stomach well.
4. Fry the ribs well. Add in little oil.
5. Add in mustard, fry well.
6. Add in half of white pepper, fry well.
7. Add in 2.5L of boiled~up water. Heat up at high flame. Turn to medium~low flame. Braise for 45 minutes.
8. Taste it. Add in bean curd. Turn to high flame. Add in 0.5 tbsp of sugar. Braise for 15 minutes.
9. Braise well. Check if the pork stomach has been braised into soft texture. Pour into pot. Cover it up. Heat up at high flame.
10. Complete. Serve.
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14 дек 2021
