蘿蔔鹹豬骨湯 Salted Pork Bone and Radish Soup

Описание: 🟢材料：
豬骨 1.3公斤
蘿蔔 1.3公斤
粗鹽 3~4湯匙
薑、蔥 適量

🟢做法：
1️⃣ 將豬骨用粗鹽醃製，每一塊豬骨均勻粘上粗鹽，放入冰箱醃過夜，最好醃24小時。
2️⃣ 醃好的豬骨洗淨，加些蔥、1塊薑，汆水，水滾之後汆水5分鐘。
3️⃣ 另起一鍋水，水滾後下汆過水的豬骨、1塊薑，再次滾起轉小火煲一小時。
4️⃣ 豬骨煲了一小時後，加入蘿蔔，小火再煲多一小時。

📌oe小貼士：
1♦ 蘿蔔葉具營養價值可留著煮湯用，或作泡菜/醃菜食用。
2♦ 蘿蔔可以去皮兩次去除苦味。
3♦ 本湯有清熱下火的作用，適合秋冬季節飲用。

🟢Ingredients:
Pork bones - 1.3 kg
White radish - 1.3 kg
Coarse salt - 3-4 tbsp
Ginger, spring onions - as needed

🟢Steps:
1️⃣ Rub the pork bones with coarse salt, making sure each bone is evenly coated. Refrigerate and let it marinate overnight, preferably for 24 hours.
2️⃣ Wash the marinated pork bones, add some spring onions, 1 piece of ginger, and blanch for 5 minutes after water is boiled.
3️⃣ In a separate pot, bring water to a boil, add the blanched pork bones and 1 piece of ginger. Bring to a boil again, then reduce the heat to low and simmer for an hour.
4️⃣ After an hour, add the radish and continue to simmer over low heat for another hour.

📌oe Cooking Tips：
1♦ Radish leaves are nutritious and can be used to make soup or kimchi/pickled vegetables.
2♦ Radish can be peeled twice to remove any bitterness.
3♦ This soup helps to clear away internal heat and is best consumed during the autumn and winter seasons.

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