雖然還沒到天涼，但是最近特別懷念小時候家對面當歸鴨攤的白灼豬腳。許多沒有玩過豬腳的朋友們可能會覺得料理豬腳並不容易，其實說真的，豬腳這東西非常好操作也好吃。只要跟著冰箱的步驟做，要成為豬腳大師並不是難事。
本食譜成品可乾可湯，豬腳吃完剩下一大鍋當歸湯也可以加入米血、水煮蛋等等材料繼續使用，相當方便喔。
🌐 Read in English
[EN] Although the weather hasn't completely cooled down yet, I've recently been missing the Angelica Pork Trotters from the stall opposite my childhood home. Many people who haven't cooked pork trotters before might think it's difficult, but honestly, it's very easy to handle and absolutely delicious. Just follow my steps, and becoming a pork trotter master is no sweat at all.
This recipe can be served dry or as a soup. After finishing the trotters, the remaining Angelica broth can be reused to cook blood pudding, boiled eggs, and other ingredients. It's incredibly convenient!
食材準備清單與挑選訣竅
- 當歸湯藥材：1 帖
- 豬腳：2 斤
- 鹽：少許
- 味精：少許
- 薑絲：隨意
【挑選訣竅】
當歸湯的藥材其實很多賣場都有販售，但如果想要藥材品質好一點，建議大家可以就近到家附近的中藥行配，像我這樣一帖只要 50 元。當歸湯的顏色決定在「熟地」這種藥材的多寡，我個人比較喜歡清一點的湯，所以熟地老闆就沒幫我放很多。其實我以前也沒這種概念，是這次去買藥材時在現場的老老闆娘跟我說的，真的長知識囉！
豬腳一般傳統市場都買得到，而我最近愛上這個「關節」部分的豬腳。雖然這個部位的骨頭很多，不過相對的只有皮跟筋，也比較不油。重點是他很便宜，一斤要價才台幣 40 元，殘殘買兩斤也才 80 元，百元有找。
🌐 Read in English
[EN] Ingredients:
- Angelica Chinese Herbal Soup Pack: 1 pack
- Pork Trotters: 2 catties (approx. 1.2 kg)
- Salt: to taste
- MSG: a little (optional)
- Shredded ginger: to taste
Tips: I recommend buying the herbal pack from a traditional Chinese medicine store for better quality. The depth of the soup's color depends on the amount of "Rehmannia root" (Shu Di). I prefer a clearer broth, so they put less of it for me.
For the pork trotters, I prefer the joint section. It's bony but consists mainly of skin and tendons, making it much less greasy. Plus, it's very affordable!
料理步驟圖解
Step 1 & Step 2：熬煮湯底與清洗豬腳
1. 取一大鍋（我是直接用 20 人份內鍋）裝水約 3 公升，丟入藥材開大火將水煮滾。
2. 煮當歸湯的同時，將買回來的豬腳放在活水裡面沖洗。基本上就是先洗去一些雜質以及血水，這樣煮的時候才不會產生許多泡沫渣渣，把湯弄濁。因為我採用的部位本身幾乎沒含肉的成分，所以沖洗冷水即可。如果是用肉比較多的部位，就建議大家先下水汆燙後再重複此步驟，比較能去除多餘血水。
Step 3 & Step 4：下鍋與調味慢燉
3. 鍋子內的湯煮沸後，再續滾約 10 分鐘。
4. 接著將剛剛洗好的豬腳塊放入，開大火湯汁再沸騰之後，加入鹽巴及味精調味，最後轉為極小火續煮 2 小時。
Step 5：餘溫熟成
5. 2 小時候關火，讓豬腳利用餘溫繼續熟成到筋骨可以輕易分離程度即可。
🌐 Read in English
[EN] Cooking Instructions:
1. Fill a large pot with about 3 liters of water. Add the herbal pack and bring it to a boil over high heat.
2. Meanwhile, wash the trotters under running water to remove impurities and blood. This prevents the soup from getting cloudy. If you're using a meatier cut, I recommend blanching them in boiling water first.
3. Let the herbal broth boil for about 10 minutes to release the flavors.
4. Add the washed trotters. Once it boils again, season with salt and MSG. Turn the heat down to very low and simmer for 2 hours.
5. Turn off the heat and let the residual heat continue to soften the trotters until the meat easily separates from the bone.
美味品嚐與延伸變化
小火慢燉 2 小時結果皮軟筋爛，當歸湯的味道有入味。搭配薑絲以及蒜蓉油膏一起吃，外面小吃就是這麼簡單自己就能做出來。
當歸湯清爽不油膩，淡口型的當歸湯喝起來很順口，自己做最安心。燉豬腳同時也能放入幾顆水煮雞蛋，讓當歸湯頭吃進去蛋白裡面，也相當美味。至於當歸湯的壽命，其實就是一直加水煮到沒有味道就是了，基本上一鍋湯可以煮很久喔....
🌐 Read in English
[EN] Tasting & Variations:
After a 2-hour slow simmer, the skin and tendons become incredibly tender, thoroughly absorbing the Angelica broth. Serve it with shredded ginger and garlic soy paste—you can easily recreate this street food classic right at home.
The broth is clear, non-greasy, and very comforting to drink. You can also throw in some boiled eggs to let them soak up the herbal flavors. As for how long the soup base lasts? You can just keep adding water and boiling it until the herbal taste fades away. It's a very enduring pot of soup!
南北貨俱樂部粉絲團，請掃 QR CODE 來按讚喔!
本文照片以 iPhone X 拍攝
食譜分享純屬個人心得！
作者：電冰箱 / Simon
🍽️ 食譜與料理資訊
主廚： 電冰箱 (Simon)
菜色名稱： 古早味當歸豬腳
料理時間： 慢燉約 2 小時
美味秘訣： 挑選關節部位軟Q不油膩，極小火慢燉讓皮軟筋爛。
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