湯水
由 CookWhatHK0 次收藏
慢煮鍋三文魚高湯以三文魚頭骨連洋蔥、蒜頭、薑及月桂葉慢煮，熬出鮮香海鮮湯底。
用冷水沖洗三文魚骨頭，洗去血水和雜質。
Begin by well rinsing the salmon pieces under cold water to clean off any blood or impurities.
將所有材料放入慢煮鍋——三文魚、洋蔥、蒜頭、薑（如用）、月桂葉和青蔥。
Place all the ingredients into your slow cooker: the salmon, onion, garlic, ginger (if you're using it), bay leaves, and scallions.
加入足夠蓋過所有材料的清水。
Pour in enough water to ensure all the ingredients are fully submerged.
慢煮鍋設定為高溫煮6–8小時，然後調低溫再煮8小時。
Set your slow cooker to the 'high' setting and cook for 6 to 8 hours. After that, switch it to 'low' and continue cooking for an additional 8 hours.
用細孔篩或乾酪布過濾高湯，棄掉固體，加鹽調味。
Once cooked, strain the stock through a fine mesh sieve or cheesecloth, making sure to discard all the solid ingredients. At this point, you can season the stock with salt to your liking.
完全放涼後，放入雪櫃可保存最多3天，或冷藏最多3個月。
Allow the stock to cool down completely before storing it. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
