西洋菜羅漢果陳腎湯丨Prime-Living生活館 x Saladmaster（2021）[ENG SUB]

西洋菜羅漢果陳腎湯
WATERCRESS, MONK FRUIT AND DRIED DUCK GRIZZARD SOUP

材料 Ingredients
豬𦟌 500克 / 500g pork shank
西洋菜 1斤 / 1 catty watercress
陳腎 2隻 / 2 dried duck gizzards
紅蘿蔔 1條 / 1 carrot
金羅漢果 半個 / ½ golden monk fruit
南北杏 1湯匙 / 1 tablespoon sweet and bitter apricot kernels
蜜棗 2粒 / 2 dried honey dates
陳皮 1塊 / 1 dried tangerine peel
水 2公升 / 2L water

做法Method
1. 先摘去西洋菜的根部，然後浸在鹽水中一小時 (其間最好換水兩次)。水蛭經常依附在西洋菜上，一定要清洗乾淨。
Soak the watercress in salt water for 1 hour after removing the roots (change the salt water twice if possible). Must rinse thoroughly as leeches are often found attached to the watercress.
2. 陳腎浸至軟身，切成小件備用。
Rinse and soak the dried duck gizzards until softened. Cut into small pieces for later use.
3. 金羅漢果壓碎，剪開蜜棗，洗淨南北杏。
Crush the monk fruit, cut the honey dates, and rinse the apricot kernels.
4. 陳皮洗淨，浸軟後刮瓤。
Soak the dried tangerine peel until softened. Scrape off the white pith with a spoon.
5. 豬𦟌洗淨切成小件，瀝乾水份。
Rinse the pork shank and cut into small pieces. Drain well.
6. 紅蘿蔔去皮切塊。
Peel the carrot and cut into small pieces.
7. 加2公升凍水及陳皮於湯煲內，煲至大滾。放入豬𦟌，灼熟豬𦟌表面，鎖住肉汁。當水再次大滾時，放入其他材料（西洋菜除外）。
Add 2 litres of water and the tangerine peel in a pot, bring it to rigorous boiling over high heat. Add the pork shank, and blanching the pork to seal in the juices. When the water comes to a boil again, add all the other ingredients into the pot (excluding the watercress).
8. 當水再次大滾，可先放入一半份量的西洋菜。 (放入西洋菜時，水一定要大滾，否則會有苦澀味)
When the water comes to rigorous boiling again, put half of the watercress into the pot. (Be sure the water is boiling rigorous while adding watercress, otherwise the soup will become bitter)
9. 當水又再次大滾，就可加入餘下的西洋菜。
Add the remaining watercress while the water is boiling rigorously again.
10. 用中大火煲至氣閥門跳動，便可轉至細火，共煲約75-90分鐘便可，煲時保持氣閥門跳動。
Boil over medium-high heat until the Vapo-valve clicks. Then turn to low heat. Boil for around 75-90 minutes. Keep the valve clicking while boiling.

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