一般在日本拉麵店所做的濃豬骨湯也是淆12-14小時，他們在收舖後開始準備，小火煮過夜，翌日開大火把豬骨的蛋白質泡出來，就成了奶白色的豬骨湯。
In Japanese Ramen restaurants, those pork bone broth will be cooked on small fire for overnight (12-14 hours), and turn to high heat next day, then it will appear white creamy texture broth.
然而在家中不可能像餐廳一樣煮過夜，不但危險，亦很浪費煤氣/電費吧。 所以作者一直也不敢做，亦想不到其他方法，所以把這個想做的心願放下了多年；但前陣與一些谷友在討論其做法，又燃點了我的心，再次嘗試，但用了懶人法來做，一做就成功，這個方法既快捷又做到效果及入味，大家可以煮多點後，急凍起來，想食時就方法很多了。
Unfortunately, we, as a home cook, cannot do the same process as restaurant since it’s so dangerous for home cook, and it’s also in high gas consumption /electricity. Therefore, I don’t want to do this before, but after I’ve discussion in group with other people, then it’s burnt my heart again to try cooking this broth, but in other way which is fast and good for home cooking, the result also look alike restaurant one. So you can also try it, cook more quantity and freeze it for later use.
材料 (Ingredients) ：
豬骨湯底 (For pork bone broth)：
大豬骨 (Pork Bone) – 1kg
湯骨 (pork ribs) – 1kg
大蔥 (Japanese leek) – 2條 (2 sprigs)
薑片 (ginger) – 2片 (2 pcs)
清酒 (sake) – 30ml
雞殻 (Chicken case) – 1個 (1 pc)
洋蔥 (Onion) – 1個 (1 whole)
西芹 (Celery) – 2條 ( 2 sprigs)
紅蘿蔔 (Carrots) – 1個 (1 pc)
昆布 (Dried seedweed) – 1片 (1 pc)
黑蒜油 (Garlic Oil)：
蒜頭 (Garlic) – 半個 (1/2 whole)
大蔥 (Japanese leek) – 半條 (1/2 sprig)
菜油 (Vegetable oil) – 100ml
日式叉燒 (Japanese Cha Shu)：
請參考 ：日式叉燒味噌拉麵 (Japanese Cha Shu Miso Ramen
做法 (Method) ：
豬骨湯 (Pork bone broth)：
- 準備一個大鍋，把豬骨、雞殼、大蔥、薑、酒放入凍水中，開始汆水，在汆水期間，要把那些流物慢慢地撈起，直至水面乾淨；盛起並放在水喉下刷洗至乾淨，不然湯底就混濁起來。
Prepare a big pot, put all the bones, chicken case, leeks, ginger and sake into a cold water, and cook it and trim the dirty from water until the water is clear; then wash the bone throughly until tap water
2. 準備高壓鍋，放入洗好的豬骨及清水，大火煮至滾，關蓋直至壓力鍋彈出第二條線，就轉最小火，煮1小時(如果特大鍋就要煮1.5小時)，煮好後由它自然降壓
Prepare high pressure pot, then put the bones into clear water, then open high heat, cook until water boiling, then close the lid, turn to small heat, then cook for one hour (if your pot is too large, then cook for 1.5 hours), let it naturally seat until pressure is reduced.
3. 把大蔥及西芹切段、紅蘿蔔及洋蔥切大切，放入剛煮好的豬肉湯，然後全程以最大火來滾豬骨一個小時(作者建議設鬧鐘，每次15分鐘看看及加水，防止乾水)，在最後的15分鐘加入昆布繼續煮，完成後備用
Cut leeks, celery, carrot and onion into chunks, then put all into the pork bone broth, then use high heat all way through to cook it for another hour (suggested to set alarm to check every 15/20 mins to add water on it, to prevent burnt)，put the seaweed for the last 15 minutes and continue to boil until finished.
黑蒜油 (Black Garlic oil) ：
- 把蒜頭及大蔥切碎，準備小鍋，先燒熱油，放入蒜蓉及大蔥碎，用最慢火 （大約120-140度)，耐心地炸蒜蓉至黑色，然後盛起黑蒜，備用
Chop garlic and leek into small pieces, then prepare a small pot, high the oil, then put garlic and leek in, and keep the temperature around 120-140 degree celsius, cook and monitor the garlic until black, then take out all the garlic and leeks, finished and set aside.
配上其他食材，最後放黑蒜油就完成了。
Finally, put all the ingredients into a serving bowl, and put black garlic oil on top and enjoy.
溫馨小廚 