做法
- 猪排骨入沸水焯5分钟,冲洗。
- 在厚底锅中加热油。加洋葱片,炒5分钟至软。加拍碎的姜、蒜和干辣椒,翻炒60秒。
- 加猪排骨、姜黄、鱼露和盐。翻炒4分钟——猪肉边缘上色。
- 倒入1.5升水。煮至微沸,加盖煮40分钟至猪肉软嫩。
- 加入沥干的mohnyin(腌芥菜)和ngapi混合液。再煮10分钟——汤汁略酸,腌菜放出酸味。
- 加罗望子酱,搅匀。离火。汤应酸味浓郁、咸鲜带ngapi的微腥。配蒸米饭享用。在缅甸炎热的午后,这道汤的酸开胃醒神。
Common questions
Can 酸菜猪骨汤 be made ahead?
酸菜猪骨汤 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 60 minutes.
Is 酸菜猪骨汤 spicy?
酸菜猪骨汤 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酸菜猪骨汤 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 酸菜猪骨汤 to make at home?
酸菜猪骨汤 is approachable for a home cook with basic stove skills — total time about 75 minutes, no special technique required.
Can 酸菜猪骨汤 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
酸菜猪骨汤用缅甸发酵芥菜(mohnyin)——盐渍并发酵的腌菜,是缅甸的主腌菜。这是缅甸家常菜;每户冰箱里都有一罐mohnyin。猪肉配腌菜的组合在亚洲普遍(中国酸菜白肉锅、越南canh chua bap cai、韩国泡菜汤);缅甸版以ngapi提供深邃鲜味为标志。腌菜传统上在陶罐中家中腌制数周。
