海鲜鱼漂汤-Sea Cucumbers and Fish Maws Soup

海参鱼鳔汤
Sea Cucumbers and Fish Maws Soup

材料：发好海参300克，水1530毫升，鱼鳔50克，排骨599克，胡椒粒1茶匙，姜片20克，葱1棵（切段）

调味料：盐适量。

作法：

1。海参去除肠杂，洗净，以30毫升煮开的水川烫去腥，切成块状；鱼鳔用热水泡软去油脂；排骨川烫，洗净；胡椒粒洗净，拍碎。

2。砂锅中煮滚1500毫升水，加入姜片，胡椒粒和排骨煮至滚，转小火继续煮30分钟，再加鱼鳔煮20分钟。

3。加入海参继续煮10分钟，加盐调味，熄火，然后撒上葱段即可。

Ingredients
300g Pre-soaked sea cucumbers, 1530ml water, 50g fish maws, 500g spareribs, 1 tea spoon peppercorn, 20g ginger slices, 1 stalk of spring onions (cut into sections)

Seasonings
Some salt

Method
1. Remove insides of sea cucumbers and rinse; scald in 30ml of boiling water to remove stench and cut into pieces. Soak fish maws in hot water till softened to remove fats. Scald spareribs in boiling water and rinse. Rinse peppercorn and smash.

2. Bring 1500ml of water in a claypot to boil. Add ginger slices, peppercorn and spareribs and bring to boil. Turn to low heat and continue to cook for 30 minutes, then add fish maws to cook for 20 minutes.

3. Add sea cucumbers and continue to cook for 10 minutes. Add salt to taste and turn off heat. Sprinkle with spring onions before serving.