客家红葱(猪肉或排骨汤)Hakka Dayak Onion Pork Soup
- Prep Time15 mins
- Cook Time
- Type
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Ingredients
材料
Ingredients
调味料
Seasoning
Directions
疗效 : 红葱以鳞茎入药，多为鲜用、味辛性凉、功效清热解毒、散瘀消肿、止血。主风湿性关节痛，跌打肿痛、疮毒、吐血、咯血、痢疾、闭经腹痛等。另据国外经验，认为鳞茎泡酒服有增强体力作用。
Step 1
猪肉/排骨洗净后用热水汆烫，放入锅中备用。Wash the pork/ribs and blanch into hot water, place in a pot for later use.
Step 2
红葱（独脚丝茅）洗净去泥和破边，切小块投入锅内。Wash and cut the dayak onion into small pieces, put into the pot.
Step 3
锅内加入三倍材料的清水，放入姜，开大火煮滚，滤掉浮沫，再调小火煮1个小时即可调味喝汤吃肉。Add three times the amount of water into the pot, add ginger then bring to a boil over high heat, remove the foam and simmer for 1 hour, serve after seasoning.
