NOURISH your Senses with Pork Tripe Fish Maw Chicken Soup 健脾暖胃的胡椒猪肚鱼鳔鸡汤
NOURISH your Senses with Pork Tripe Fish Maw Chicken Soup 健脾暖胃的胡椒猪肚鱼鳔鸡汤
When the summer is hot and humid, cook a pot of pork tripe fish maw chicken soup. It’s known as tonic soup due to good for health especially invigorate the spleen and warm the stomach.
夏季闷热湿气重的时候，煲一锅胡椒猪肚鱼鳔鸡汤喝吧。 它被归类于药膳是因为具有健脾暖胃的功效。
Ingredients
Ingredients:
- 1 pcs Pork Tripe 猪肚
- 1 kg Kampung Chicken 甘榜鸡
- 3 pcs Fish Maw 鱼鳔
- 500 g Napa Cabbage 大白菜
- 50 g Ginger (peeled off) 姜 (去皮)
- 2 l Water 水
- 2 tbsp Sesame Oil 芝麻油
Seasonings:
- 1 tsp Salt 盐
- 50 g White Peppercorn 胡椒粒
- 1 tsp White Pepper Powder 胡椒粉
Instructions
Preparation:
- Wash the pork tripe with salt and starch alternately over and over again. The fat inside the pork tripe must also be turned over and peeled it clean. 猪肚用盐和淀粉交替着反复的一遍一遍的洗，猪肚里面的油脂也是一定要翻过来剥干净的。
- Add in salt before turn in off to prevent the pork tripe too hard. 起锅之前加盐，防止猪肚口感变太硬。
Cooking Instructions:
- Wash the pork tripe and blanch it in a pot of boiling water. 洗干净的猪肚，入开水锅里焯一遍。
- Heat the pan and pour in sesame oil. 热锅，倒入芝麻油。
- After slightly heating, pour in ginger slices and peppercorns. 微热后，倒入姜片和胡椒粒。
- After sautéing, pour in water. 爆香过后，倒入水。
- Add in blanched pork tripe and pour in water to boil. 放入焯好的猪肚等水煮开。
- Add the blanched chicken and simmer for 90 minutes. 之后放入焯好的鸡，小火慢炖90分钟。
- After 40 minutes on low heat, add in napa cabbage and fish maw to boil and simmer slowly. 小火40分钟后，放入大白菜和鱼鳔煮开再慢炖。
- 5 minutes before turning it off, add in salt and pepper. 起锅前的5分钟，加入适量的盐和胡椒粉。
