材料： 榨菜Szechuan Preserved Vegetable 250克/g

排骨 Pork Ribs 300克/g 紅蘿蔔 Carrot

1條/pc

番茄Tomato 1粒/pc 蒜頭Garlic 1粒/pc 白鬍椒粒

Pepper 10粒/pc 清水 Water 1000~1300 毫升/ml

薑片Ginger 4片/Slices

做法： 1）首先將四川榨菜用清水乾淨，將外層的紅色物質清除。整粒泡水至少30分鐘減淡鹹味，間中換水2-3次 2）排骨清洗乾淨後，「飛水「3分鐘去除血水及多餘油脂 3）蘿蔔番茄切塊，蒜切頭頂部位即可，姜切片，榨菜切厚片 4）先把蒜蘿蔔及薑片加入鍋里，大火煮至沸騰 5）才加其餘的材料，再加胡椒粒，蓋蓋小火煮40分鐘即可

1) Clean the Sichuan mustard tuber with clean water to remove the red material on the outer layer. Soak the whole grain in water for at least 30 minutes to reduce the salty taste, changing the water 2-3 times occasionally 2) After the ribs are cleaned, boil it for 3 minutes to remove blood and excess oil 3) Cut the radish and tomato into pieces, cut the garlic into the top position, slice the ginger, and cut the mustard tuber into thick slices 4) First add garlic radish and ginger slices to the pot and cook until boiling 5) Add the rest of the ingredients, add peppercorns, cover and cook for 40 minutes

無需加任何食鹽因為榨菜本身有鹹味了 記得泡榨菜時千萬不要切開，切開了榨菜就會淡而無味跟吃起來不脆口了。 畢竟是腌製品還是不建議吃太多 No need to add any salt because the mustard has a salty taste Remember not to cut the mustard when soak it, it will be bland and tasteless and not crispy . Szechuan Preserved Vegetable is a pickled product, not recommended to eat too much