菠菜豬腱湯Spinach n Pork Shank Soup菠菜高草酸有礙鈣質吸收,簡單一招去除草酸 A simple way to get rid of oxalic acid in spinach

材料 ingredients :
175g 1扎菠菜 one bundle of spinach
350g 豬腱 pork shank
300g 番茄, 切塊 tomato, cut in pieces
10g 薑片 ginger slices

調味 seasonings :
1/2 tsp 鹽 salt
1 tsp 麻油 sesame oil

豬腱飛水配料 side ingredients for blanching pork shank
60ml 米酒 rice wine
20g 薑片 ginger slices

做法procedures :
1. 大火於滾水中煑菠菜1分鐘,用凍水沖洗乾淨
blanch the spinach in boiling water on high heat for 1 min. Rinse well with cold tap water
2. 大火於滾水中煑豬腱和飛水配料3分鐘,沖洗乾淨
blanch the pork with side ingredients in boiling water on high heat for 3 mins. Rinse well
3. 將番茄、豬腱和10g 薑片置一鍋1000cc 清水,大火煮滾,轉細火煑30分鐘
bring tomato, pork, 10g ginger slices n 1000cc water to a boil. Turn to low heat n cook for 30 mins
4. 轉大火,加入鹽拌勻,下菠菜及麻油,煑30秒
turn to high heat, add salt n stir it. Add spinach n sesame oil, then cook for 30s
5. 取出豬腱切片便可上桌了
take the shank out n slice it. Then it's ready to serve