排骨鱼鳔汤 Pork Rib Fish Maw Soup

材料A
炸鱼鳔250克、排骨400克（斩件）、蘑菇5粒（切片）、蒜头1粒、胡椒粒½茶匙（压碎）、青葱粒少许
材料B
鸡脚6只、猪大骨500克、清水1.5公升
调味料
盐适量
做法
1 预先把材料B的鸡脚和猪大骨放入沸水中川烫后洗净，然后加入1.5公升水，慢火熬成上汤（约2小时），
备用。（图1-2）
2 另外煮滚水，放入鱼鳔川烫，捞出沥干水份，再剪成块状，然后放入排骨川烫，捞出洗净。（图3-4）
3 把上汤大骨和鸡脚捞出丢弃，放入鱼鳔和排骨，蒜头及胡椒碎，以中小火熬煮30分钟。（图5-6）
4 加入蘑菇及盐试味，并撒入葱粒，便可。

INGREDIENTS A
250g fried fish maw, 400g pork rib (chopped into pieces), 5 champignons mushroom (sliced), 1
whole garlic, ½ tsp peppercorn (crushed), some chopped spring onion
INGREDIENT B
6 pcs chicken feet, 500g pork bone, 1.5 liter water
SEASONING
Dash of salt
METHOD
1 Blanch chicken feet and pork bone from ingredients B , wash and then boil with 1.5 liter of water and
simmer in low heat for 2 hours to obtain stock. (pic 1-2)
2 Blanch fish maw in boiling water and drain; cut into pieces; in the meanwhile, blanch pork rib
in same pot of water. (pic 3-4)
3 Discard bone and chicken feet from stock, add in fish maw, pork rib, garlic and pepper; simmer
in medium low heat for 30 minutes. (pic 5-6)
4 Add in mushroom and season with salt, sprinkle spring onion on top and serve.