Page 87 - 嘉应客家百味志

客家苦笋煲

Hakka Bitter Bamboo Shoot Stew

■ 主料 ■ Main Ingredients
苦笋 500克 500 grams bitter bamboo shoots
五花肉 200克 200 grams pork belly

■ 辅料 ■ Auxiliary Ingredients
石扇咸菜 50克 50 grams Shishan pickled mustard greens
淡菜 30克 30 grams dried mussels

■ 调料 ■ Seasonings
食盐 1茶匙 1 teaspoon salt
鸡粉 1茶匙 1 teaspoon chicken powder
味精 1茶匙 1 teaspoon MSG
胡椒粉 1茶匙 1 teaspoon ground pepper
二汤 1000克 1000 grams light broth

■ 制作流程 ■ Method
1. 将苦笋切段，咸菜切段，分别放入沸水中焯烫三 1. Cut the bitter bamboo shoots and pickled mustard
分钟后，捞出备用。 greens into segments. Blanch them separately in
2. 五花肉切厚片。将锅烧热，将五花肉煸炒至表面 boiling water for 3 minutes, then remove and drain.
微焦。 2. Slice the pork belly into thick pieces. Heat the wok
3. 倒入苦笋和咸菜，加入二汤和淡菜，最后加入食 and stir-fry the pork belly until slightly crispy.
盐、味精和鸡粉拌匀后，转入沙煲，小火煲30分 3. Add the bitter bamboo shoots, pickled mustard
钟即可。 greens and pour in the light broth and mussels.
Season with salt, MSG and chicken powder and stir
■ 风味特色 evenly. Transfer everything to a clay pot and simmer
清热解毒，健脾开胃。 over low heat for 30 minutes. Serve hot.

■ Flavour Characteristics
Clears heat and detoxifies, strengthens the spleen and
stimulates the appetite.

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