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猪骨汤 Gamjatang
用料
猪骨汤 Gamjatang的做法步骤
1. 猪排骨凉水泡一小时 2. 白菜切成四瓣，放盐水煮1min后盛出，冲凉水，撕成小瓣（最好有辣白菜 3. 猪排骨放热水里煮，放ginger几片 4. 5-7mins后捞出凉，水冲洗干净放新锅里（可去fat） 5. 放入凉水，过排骨面。加两香菇、1onion、1红辣椒、2勺soy bean pasta 6. 开火后中火煮1.5hr 7. 最后加2-3土豆、3葱、辣白菜/焯水的白菜、豆芽、sauce，煮30mins后撒上洋葱 8. Done!!!:) Sauce：6蒜，3tbsp辣椒面，1tbsp HotPasta，3tbsp鱼露，1/2tbsp黑胡椒，料酒一点，芝麻，1/4cup紫苏叶粉， 1/2cup水
1. 把新鲜的猪骨泡在冷水了大概一个小时左右，冲洗干净（这样为了充分的把多余的血水泡掉） 放入煮锅了，注入足够量的冷水煮沸大概5分钟后，倒掉脏水，把猪骨一块块在冷水下冲洗干净（这时候最好把煮锅也刷洗干净，这样煲出来的汤才比较干净） 2. 把煮熟的干净猪骨放入洗干净的煮锅里，放入青葱段，姜去皮切块，洋葱块，蒜拍碎，一大勺甜辣酱，一大勺大酱，然后放入泡菜和少许的泡菜汁，冬菇少许几个，小鱼干（小鱼干，和姜蒜最好放在一个过滤网里，最后煲好后直接拿出来扔掉就可以了）注入刚刚可以莫过所有食材的水量就可以，太多水汤会不浓哦。 我用的是闷烧锅，直接放在火上煮沸，放入闷烧锅里，隔天就可以吃了 3. 放一些在石锅里，加些金针菇，鲜泡菜，土豆块，豆芽，西葫芦之类的煮一小会，配上白米饭就是一顿餐了！剩下的放入保鲜盒入冰箱，又是方便快捷的一道菜！ 4. 普通煮锅要煮沸后，转中小火3小时左右，或者用电饭锅的慢煮功能也可以，时间要根据实际情况来调整，一定要煮到肉脱骨才好吃哦！
原文： 1. Soak 2.5 lb (about 1 kg) of pork neck bones in cold water for 2 hours. 2. Boil water in a large pot. 3. Put ¼ of a medium sized napa cabbage (about 2-3 cups) into the boiling water and blanch it for a minute. 4. Rinse and drain the cabbage and put it in a bowl. 5. Tear each leaf lengthwise once or twice to make it bite size and set it aside. 6. Rinse pork neck bones in cold water and put them in boiling water with 4-5 slices of ginger (1 tbs). Cook for 7 minutes. 7. Rinse and strain the pork neck bones and put them in a large pot. *tip: when you rinse the pork bones, pick out any excessive fat
8. Pour 10 cups of water into the pot. 9. Add 1 medium size sliced onion, 1 tbs of sliced ginger, 2 tbs of soy bean paste, 1 dried red chili pepper (after removing the seeds), and 2 dried shiitake mushrooms to the pot. Boil it for 1. 5 hours over medium high heat. 10. Prepare a small bowl to make the sauce! In the bowl, put 6-8 cloves of minced garlic, 2 tbs of hot pepper flakes, 1 tbs of hot pepper paste, 3 tbs of cooking wine, 3 tbs of fish sauce, 3 tbs of hperilla seeds powder (deulkkae garu) and mix it all up.
11. Prepare a large bowl for vegetables * Squeeze the cooked cabbage slightly to drain some of the water, and put it into the bowl. * Cut about 10 perilla leaves into bite sized pieces and put them into the bowl. * Cut 2 stalks of green onion and Asian chives (2-3 cups worth) into 7 cm long pieces and put them into the bowl. * Rinse and drain 2 cups of soy bean sprouts and put them into the bowl. * Peel 3 small potatoes and put them into the bowl. 12. About 1 ½ hours later, take the red hot chilli pepper and shiitake mushrooms out of the pot. 13. Slice shiitake mushrooms into bite sized pieces. 14. Add your vegetables and your sauce and the chopped shiitake mushrooms into the soup. Cook for another 30 minutes. 15. 30 minutes later, transfer the soup into a serving bowl and sprinkle some chopped green onions and ground pepper. 16. Serve with rice and kimchi or some side dishes!
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