鹹豬手青紅蘿白湯

材料/Ingrediets
紅蘿蔔 2 個 (切大塊)
2 muddy Carrots (chopped)
青蘿蔔 1個 (切大塊)
1 green radish. (chopped)
陳皮 1/3 塊 (去囊)
1/3 tangerine peel (remove inner part)
南北杏1至最多2湯匙(太多有苦味)
1 to 2 tbsp (max 2 tbsp) of Sweet Apricot Kernel
蜜棗2粒
2 preserved dates
咸豬手1隻
1 frozen pork knuckle.
步驟/Steps
1. 南北杏，果皮，蜜棗浸水半小時。
1 to 2 tbsp of sweet Apricot Kernel Soak 1/3 piece tangerine peel(remove inner part), 2 preserved dates in water for 0.5 hr.
2. 咸豬手解凍24小時，沖流動水5分鐘，浸鹽水(2湯匙鹽)1小時，清洗後再氽水15分鐘。
清洗血塊。
Defrost frozen pork knuckle for 24 hrs. Put it under running water for 5 mins. Soak in salt water for 1 hr (2 tbsp of salt). Rinse well. Blanch for 15mins. Rinse well.
3. 水是材料1至2倍。凍水下所有材料。大火煲30分鐘，轉小火煲1.5小時。
Put (1parts of ingredients : 2 parts of water) the water into the pot. Add all ingredients. Boil at high heat for 30 mins and switch to low heat for 1. 5 hrs.
4. 撈起豬手，插小孔，抹1/2茶匙醋，放雪櫃8小時(不包保鮮紙)
Take out the pork knuckle, poke over the knuckle, rub with 1/2 tsp of vinegar, put in fridge for 8 hrs.
5. 預熱氣炸鍋180c 3分鐘。
Airfryer pre heat at 180c for 3 mins.
6. 氣炸200度10分鐘。
Airfry at 200c for 10 mins.
7. 灑上1湯匙黑椒。
Rub with 1 tbsp of black pepper.
8. 再180度氣炸3分鐘。
Airfry at 180c for 3 mins.
9. 再抹上1湯匙蜜糖 。氣炸180度3分鐘。
Brush 1 tbsp of honey over the knuckle. Airfry at 180c for 3 mins.
10.完成。
Done.
#煲湯
#青紅蘿蔔湯
#雞翼達人
#鹹豬手
#咸豬手食譜
#黑椒豬手
#湯水食譜
#老火湯
#煲湯技巧
#西洋菜湯
#煲湯簡單
#煲湯時間
#冬天湯水

[@funfunwong7277]

講解清晰，長知識，謝謝分享😃

[@雞翼達人]

多謝讚賞。
have a good day, Fun Fun🥰

[@terenceli4957]

好味，流口水。
明天試煲

[@雞翼達人]

thanks Terence
😛😛😛
真係飲唔停

[@alvinlee140]

Thank you for showing this soup

[@雞翼達人]

Thanks Alvin😉😉😉
Happy Friday😍😍

[@phonics7305]

好詳細，唔怪得我煲極都唔好味，原來應放果皮。
👍

[@雞翼達人]

Phonics,
係呀加埋果皮真係好香😁

[@billylai6]

如果煲 “骨”，好似話可以放少少醋？ 鈣質比較容易溶入湯中？

[@雞翼達人]

billy,
😍😍😍😍
您好叻!
我要跪拜👍🙇‍♀️🙇‍♀️

[@雞翼達人]

Merry Christmas Billy😀😁😂🤣😄😀😁😂🤣😃😃😃Always Happy😀😁😂😂🤣😃