Small House Cooking 蝸煮

功效:
清熱，解毒，清涼潤肺，肺熱咳嗽，鎮咳化痰，止咳，袪痰，舒緩喉嚨， 
水腫，小便不利，健胃理氣，解暑，健脾利水，牙肉腫痛。
Efficacy:
Clear heat, detoxify, moisturize the lungs, relieving cough from heat, dry cough, soothe the throat, edema, dysuria, and reducing phlegm, invigorate the stomach and regulate qi, gum swollen and painful.

不宜: 
1. 貧血、血壓低，體質虛弱、女性經期中，坐月期，
2. 對生魚過敏者、手術後不宜立即飲生魚湯。
Not suitable:
1. Anemia, low blood pressure, weak physique, during menstrual period, Postpartum 
2. People allergic to the Blotched snakehead, Don’t drink Blotched snakehead Soup after surgery.

詳細做法請查閱YouTube:
Detail on YouTube: 
https://youtu.be/Dj8og-xnTb8

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材料 Ingredients:  (3人 ppl) 
2 札 (163g)  野葛菜  Rorippa Indica
1 條 (93g)  生魚  Blotched snakehead
2 塊 (72g)  豬脊骨  Pork back bone
3 片(pc) 薑片  Sliced ginger 
1/3 角(pc) 陳皮  Tangerine Peel
1 粒(ea) 金絲蜜棗  Golden Candied Date
3公升(L) 清水 Water

方法 : Method:
1. 切去野葛菜根部，去雜草，清洗約5 次。
   Cut off the roots of Rorippa Indica, remove mess. Wash about 5 times

2. 沖洗生魚。
   Wash the Blotched snakehead

3. 水滾，關火。放生魚在熱水，每邊大約數秒。 用刀刮走生魚鱗片，沖洗魚肚內血漬。再沖洗。
   Bring water to boiling, turn off heat. Put the fish in for few second each side. Remove fish scales and the blood stains. Wash again. 

4. 豬脊骨汆水。
   Boil the pork back bone

5. 鑊紅，放油及薑，煎生魚二面。
   Heat up the wok with oil and ginger. Fry the Blotched snakehead on both sides

6. 3公升水沸騰後，放入已汆水的豬脊骨、蜜棗。
   Boil the 3L water. Put pork spine bone and golden candied dates in. 

7. 放入野葛菜，中火。
   Put in Rorippa Indica, . Turn to medium heat

8. 煲45分鐘後，放入煎了的生魚。
   After 45 minutes, add the fried Blotched snakehead

9. 放陳皮及薑片, 大火。
   Tangerine peel and ginger slices . (High heat)

10. 煲1 小時10分鐘, 關火。
    Boil for 1 hour and 10 minutes. Off fire.

11. 留湯在煲內一會兒才舀起。
    Leave the soup in the pot for a while before serving.

野葛菜
真正名稱是「塘葛菜」，十字花科蔊菜屬草本植物，多為野生。
它的生長能力強。主要分佈在長江以南的潮濕地帶，除中國外，韓國、越南、菲律賓等亦都有栽種。
它喜歡潮濕氣候，對土壤没有特別要求，只要有充足水分，它便可生長。
它採來作為野菜食用、曬乾後則用作藥材，是一種食、藥兩用的藥材。
香港多數用野葛菜在煲湯水或煲涼茶。
Rorippa Indica 
A herbaceous plant belonging to the genus Cruciferae, mostly wild growth.
It has strong growth ability.
It loves humid climate, without any soil requirements. 
Mainly distributed in the humid zone south of the Yangtze River. 
In addition to China, it is also planted in Vietnam, South Korea and the Philippines. 
It can be for dish or dried for medicinal materials. In Hong Kong, Rorippa Indica is mostly used as soup or herbal tea.

它是南方的野菜，在春天時產量最多，郤在冬天時長得較為緩慢。
熬湯用的野葛菜可在夏天、秋天時摘取，洗去沙泥後使用；若用在藥材上，則在10至12月份時，全草成熟採收較好。
用生魚來配搭的原因，因為廣東人認為葛菜必須配海河鮮才能「正味、和味」
又認為生魚是魚類中最「正氣」的，（「葛菜水」要用海鹽調味就是這原因），葛菜與生魚的配搭，就是這樣成為歷久的傳統湯水。
It was originally a wild vegetable in the south, it is most in spring, but it grows slowly in winter. But it grows more slowly in winter, so people will naturally use materials.
Rorippa Indica used for boiling soup can be picked in summer and autumn when it grows vigorously and used after washing off the sand and mud; For medicinal purposes, it is better to harvest the whole grass from October to December.
The reason for using Blotched snakehead to match, because Cantonese people believe that Rorippa Indica must be paired with “Haihe fresh” in order to have a "correct and harmonious taste."
I think Blotched snakehead is the most "righteous" among fish (This is why "Ge Cai water" is seasoned with sea salt.) The combination of Rorippa Indica and Blotched snakehead has become a traditional soup.