烧猪骨津白汤 Roasted Pork With Chinese Cabbage Soup

┃材料┃
烧猪骨450克、津白250克、红罗卜70克、冬菇5朵（浸泡）、金年火腿60克（切片）、蒜头1粒、高汤1.2公升
┃调味料┃
鸡精粉1茶匙、盐1茶匙
┃做法┃
1. 把津白洗净切段；红罗卜切厚片备用。（图1-2）
2. 把高汤煮滚后，放入烧猪骨、蒜头、冬菇熬煮½小时。（图3-4）
3. 加入津白、红罗卜及金年火腿，继续熬煮成浓汤及菜稔。（图5-6）
4. 加入调味料便可。

┃INGREDIENT┃
450g bones of roasted pork, 250g Chinese cabbage, 70g carrot, 5 pcs Chinese mushroom (soaked), 60g premium old ham (sliced), 1 whole garlic, 1.2 liter stock
┃SEASONING┃
1 tsp chicken stock, 1 tsp salt
┃METHOD┃
1. Wash cabbage and cut into sections; cut carrot into florets. (pic 1-2)
2. Bring stock to boil, and then add in bones, garlic and Chinese mushroom; boil for ½ hour. (pic 3-4)
3. Add in Chinese cabbage, carrot and premium old ham; continue cooking until the soup become thickens and vegetables soften. (pic 5-6)
4. Season to taste.