湯水
由 CookWhatHK0 次收藏
蕃茄薯仔湯以西施骨、薑及紹酒煲煮，湯頭清甜，是窩心的港式家常湯水。
凍水落薑、紹酒、豬骨，汆水去除血水雜質。
Start with cold water, add the ginger, Shaoxing wine and pork bones, then blanch to remove blood and impurities.
蕃茄切塊，薯仔去皮切塊。
Cut the tomatoes into chunks; peel the potato and cut into chunks.
燒熱鑊爆香薑片及蒜頭，落蕃茄、薯仔、豬骨及熱水，煲約1小時即成。
Heat a wok and stir-fry the ginger and garlic until fragrant. Add the tomatoes, potato, pork bones and hot water, then simmer for about 1 hour.
