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.
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.
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.
Hunan Crispy Duck is a famous dish in China, there are various version and outcome is not the same as well, some with bone and some are boneless. This dish rarely to find in Hong Kong, but it’s quite famous in Malaysia, I have tried once nearby my home, unfortunately it’s close down for Covid
I have seen a boneless version online once, it’s seem like the version I have tasted nearby home, so I tried to make it with sous vide instead, the duck meat remain tender and juicy, also it’s easy to take off the bone without affect the form of duck.
In China, this dish will accomplish with sweet sauce and tomato sauce, but when I learn from online, this is accomplished with Sichuan red pepper salt, however, I’ve tried this in Malaysia wrapped with spring roll pastry, cucumber and China leek. So I’ve combined all into this recipe.
作者只用半隻鴨來作參考，讀者也可以做全鴨，但請把鴨打開及需把分量加一倍就可以了。
This time, I have demo only using half duck, you can also make whole duck, please spatchcock the duck beforehand and double up the ingredients.
1. 預熱慢煮棒為70度 Preheat your Sous vide machine to 70 degree celsius
2. 清洗乾淨鴨身，用布或廚房紙吸乾 Wash your duck in tap water, then pat dry it using kitchen paper/towel
3. 用鹽及五香粉刷滿全鴨的內外，備用 Put salt and five spices powder throughly on the duck in and out, and set aside
4. 用乾鍋炒香所有香料，並用茶袋載著 （紅花椒粒只用2茶匙) Stir fry all spices until smell fragrance without oil, then put all the spices into a tea bag ( for sichuan red peppercorn only use 2 teaspoons)
5. 用原鍋加入香料袋、水及冰糖, 煮至冰糖完全溶化，備用 Use the same pot, put the tea bag, water and rock sugar, cook until all rock sugar are melted, set aside
6. 將鴨、薑、大蔥(用1/2條分段)、陳皮、香料袋及煮好的香料水放入真空袋 Prepare vacuum bag, put the duck, ginger, china leek (only 1/2 pc), Tangerine peel, spices tea bag and cooked spices water into the bag
7. 進行低溫慢煮16小時 Start cooking sous vide for 16 hours
8. 慢煮完成後，取出並小心地印乾水分，小心地把所有骨抽起，備用 After cooked, take out the duck and pat dry a bit, then take out the bones carefully and set aside
9. 預備一隻平碟，先放上麵粉+紅薯粉，攪拌並平均鋪在碟上 Prepare a plain dish, put plain flour and sweet potato starch, mix it well and put all the dish throughly
10. 小心地把無骨鴨肉放在碟上 (內向上)，備用 Then, put the boneless duck carefully on the dish (skin side down), set aside
11. 用把其餘的花椒粒乾炒至出香味，待涼 Use the pan to stir fry remaining sichuan red pepper corn, then take out and let it cool down a bit
12. 把1/2條大蔥切碎，把炒好的花椒粒(只用3茶匙)壓碎，把兩者撈勻，備用 Chop another half of China leek, and also chopped another 3 teaspoons sichuan red pepper corn, then mix it well, set aside
13. 做麵糊，蛋+麵粉+紅薯粉+少許水(麵粉與紅薯粉比例為1:2），攪勻為少少帶濃的感覺 Prepare frying batter, put egg, plain flour, sweet potato starch and water into a bowl (plain flour and sweet potato starch ratio is 1:2), mix well and the batter just a bit dilute
14. 把花椒蔥平均地灑在鴨肉上，再平均地把麵糊舖在上面 Put the peppper leek mixture first and then the batter onto the duck throughly
15. 準備炸油，預熱油溫至160度 Prepare to deep fry it, preheat the oil to 160 degree celsius
16.小心地把鴨肉滑下油，炸至硬身就可以先盛起 Carefully put the duck into the oil and deep fry until becomes hard, then take out first
17. 把油温升至220度，炸至金黃色，盛起備用 Heat up the oil again until 220 degree celsius, and put the duck back again, deep fry until golden colour, then take out and let it cool down
18. 把剩下的花椒碎加鹽，拌勻 Prepare dipping dish, add salt and remaining pepper powder , mix well
19. 放涼後的鴨肉可以切件上枱了。 Cut the duck into pieces and enjoy
20. 食時用春卷皮配以青瓜、大蔥條、甜麵醬及花椒鹽包著就可以享用。 You can wrap the duck meat with cucumber, china leek, sweet sauce and pepper salt into a spring roll pastry.
Tips : If you don’t have enough red peppercorn, pepper salt and pepper leek mix you can use pepper powder instead.
溫馨小廚 