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八乡山苦笋煲

“Baxiang” Mountain Bitter Bamboo Shoot Soup

■ 主料 ■ Main Ingredients
苦笋 300克 300 grams bitter bamboo shoots
排骨 300克 300 grams pork ribs

■ 辅料 ■ Auxiliary Ingredients
咸菜 100克 100 grams pickled vegetables
二汤 800克 800 grams light broth

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon of salt
味精 半茶匙 ½ teaspoon MSG:
胡椒粉 1茶匙 1 teaspoon of ground pepper

■ 制作流程 ■ Method
1. 将苦笋从中间对半纵切，再切成段，放入沸水焯 1. Cut the bitter bamboo shoots in half lengthwise,
烫后，捞起沥干水分备用。咸菜切块，排骨剁成 then cut them into segments Blanch them in boiling
小块。 water, drain and set aside. Cut the pickled vegetables
2. 热锅烧油，煸炒排骨至微焦及香味散发，加入苦 into pieces and chop the pork ribs into small chunks.
笋、咸菜和二汤，再加入食盐、味精和胡椒粉调 2. Heat oil in a wok, stir-fry the pork ribs until slightly
味，搅拌均匀后转入沙煲。 browned and fragrant. Add the bitter bamboo shoots,
3. 用小火煲制40分钟，即可盛出享用。 pickled vegetables and light broth. Season with salt,
MSG and ground pepper. Mixwell and transfer every-
■ 风味特色 thing to a clay pot.simmer on low heat. Season with
质地脆嫩，微苦清香。 salt, MSG and white pepper powder. Mix well, then
transfer everything into a clay pot.
3. Simmer over low heat for 40 minutes. Once done,
serve and enjoy.

■ Flavour Characteristics
Crisp and tender texture with a slightly bitter and fresh
aroma.