胡椒湯骨Pork ribs in peppercorn soup

這湯骨是似曾相識嗎？像是星馬的肉骨茶又像台灣的排骨湯。它沒有濃濃的葯材味，卻有陣陣的芳香。把白胡椒入菜是葯膳的一種。白胡椒本身有其功效。既作香料去腥又能入藥温胃散寒，健腸胃，可以增進食欲、助消化。胡椒味辛辣性熱，可除寒氣、消積食的效用，但多食則刺激胃粘膜而引起充血汗。體質帶熱不宜多吃。

至於芫荽籽，跟白胡椒一樣，性味温，也有暖胃健脾作用。。芫荽籽的味道跟豬肉很夾，很多豬肉腸製作也加入此香料。把兩種暖和的種籽跟排骨一起煲，芳香暖胃。。對食慾不振，胃寒者來說，是不錯的選擇。

材料/調味: 一字排，白胡椒粒，芫荽籽，薑片，少許糖，鹽，紹興酒, 八角, 清雞湯200ml
Ingredients: pork ribs, white peppercorns, corriander seed, ginger, Chinese wine, anise star, salt and sugar, chicken broth 200ml





一字排洗淨飛水, 冲水備用，薑切片
rinse the pork ribs after boiling for 5 mins, slice ginger



白胡椒粒2-4湯匙，略壓碎
white peppercorns 2-4 tbs, slightly crush





芫荽籽約1湯匙
prepare 1 tbs of corriander seed





爆香薑片和一字排，加入1.5瓶蓋紹興酒, 八角，少許鹽，糖，加入雞湯和3碗水用細火煲至排骨腍
fry ginger and pork ribs, add 1.5 bottle cap of Chinese wine，anise star, little bit salt and sugar, then add 3 bowls of  water with chicken broth to cook in low heat until pork ribs are tender enough



煲腍排骨，同時剩餘約2碗湯，隔走胡椒粒和芫荽籽，加入一些鹽調味
Leave 2 bowls of soup, drain the soup and remove peppercorns and corriander seed, season with salt

完成，很芳香呀！
Done, it is aromatic!
排骨連湯一起吃，很暖和醒胃呢！

Tips:
1. 白胡椒粒愈壓碎便愈辛辣，想香而不太辣則少壓碎。The more you crush the peppercorns, the more spicy of the soup, try to crush less.
2. 用壓力煲煲20分鐘，水可減少。If using pressure cooker, cook for about 20mins,  the amount of water to cook should be decreased.