最常見的高湯，煮法簡單，應用在小吃的範圍廣泛
The most common stock, simple to cook, used in a wide range of snacks

食譜(Recipe)~
豬大骨600g_Pork bone 600g
水3000cc_Water 3000cc

步驟(Step)：
1、準備一鍋冷水，放入豬大骨，開火將水煮滾
Prepare a pot of cold water, add pork bones, turn on the fire and bring the water to a boil
2、水滾後，煮出的血水也變成浮沫，將浮沫撈除乾淨
After the water boils, the boiled blood will also become foam, remove the foam
3、豬骨血水都煮出來後，將豬骨撈出用水清洗乾淨
After the pork bones are boiled, remove the pork bones and wash them with water
4、3000cc水煮開，將清洗乾淨的豬骨放入
Boil 3000cc water, put the cleaned pork bones in
5、轉小火，蓋上鍋蓋(要留一條縫隙)，煮2小時
Turn to low heat, cover the pot (leave a gap) and cook for 2 hours
6、2小時後，高湯已經呈現乳白色。關火放涼
After 2 hours, the stock was already milky white. Turn off the fire and let it cool
7、放涼的高湯可做成冰塊，可延長保存時間
The cold stock can be made into ice cubes, which can prolong the preservation time

#食譜 #小吃 #高湯 #大骨

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