今次會在家做豬汁,
之後可以配搭不同豬肉類的菜式~~~
This time we will make Pork Jus at home,
After that, you can serve with different pork dishes~~~
成品: 45g
For: 45g
烹調時間: 約5小時
Cooking Time: Around 5 hrs
詳細做法請查閱YouTube:
Detail on YouTube:
https://youtu.be/hxIjpj7nDVI
材料 - Ingredients:
豬骨 Pork bones – 600g
洋蔥 Onion – 100g
甘旬 Carrot – 50g
西芹 Celery – 50g
京蔥 (白色部分) Leek (white part) – 30g
蕃茄 Tomato – 150g
京蔥 (綠色部分) Leek (green part) – 60g
月桂葉 Bay leaf - 2 pcs
百里香 Thyme – 1 Tbsp
巴西里 Parsley – 1 Tbsp
牛油 Butter – 20g
乾白酒 Dry white wine – 200ml
水 Water - 2L
做法 - Method
1. 先清洗 豬骨, 洋蔥, 甘旬, 西芹, 京蔥 和 蕃茄, 之後切成粒狀 (京蔥 綠色部分除外);
First wash and clean the pork bones, onions, carrot, celery, leek and tomato, then dice all of them (except the green parts of leek);
2. 準備大湯鍋, 倒入油和燒熱, 之加入 牛油 煮至完全溶化,放入 豬骨 炒至深色, 放入 洋蔥 炒至深色, 放入 甘旬, 西芹, 京蔥(白色部分) 炒至軟身, 放入蕃茄 炒至軟身, 倒入 乾白酒 煮至接近完全揮發, 倒入 水, 之後放入京蔥 (綠色部分), 月桂葉, 百里香 和 巴西里;
Prepare a large soup pot, pour oil and heat up, add butter and cook until melted, add pork bones and saute until brown, add onion and saute until brown, add carrot, celery, and leek (white part) then saute until soften, add tomatoes and saute until soften, pour in dry white wine and reduce until almost dry, pour in water, and then add leek (green part), bay leaf, thyme and parsley;
3. 煮至水大滾後, 轉至小火煮4-6小時;
After bring to boiling, turn to low heat and simmering for 4-6 hours;
4. 4-6小時後, 隔去所有材料, 之後再次煮至大滾後, 轉至小火煮至剩下1/3;
After 4-6 hours, remove all the ingredients, and then bring to boiling again, then turn to low heat and simmering until the remaining 1/3;
5. 煮至剩下1/3, 再過篩。
Reduced until 1/3 left, and then sieved it.
完成
Finished
PS. 放在雪櫃中可保存1星期,
放在冰格中可保存1個月。
PS. It can be stored in refrigerator for 1 week,
It can be stored in freezer for 1 month.
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