榨菜汤 Pickled Mustard Tuber Soup

材料(5-6人份):

鸡腿                    2个

四川榨菜            1颗

红萝卜                1根

马铃薯                2个

玉米                    1根

白胡椒粒            1汤匙（敲碎）

做法：

1. 榨菜用清水冲洗掉外层的辣椒酱后，放入一碗清水中浸泡约40分钟，约15分钟换一次水。
2. 将鸡腿切块，放入一锅沸水中汆烫后取出，用清水冲洗干净。
3. 红萝卜和马铃薯去皮洗净后，切成滚刀状；玉米切成厚片；榨菜切成薄片。
4. 取一锅，注入适量的清水，放入全部材料，大火煮至滚后，转小火煮约2个小时即可。

备注：

1. 榨菜一定要预先浸泡，以去除多余的咸味，要不然煮出来的汤会很咸。
2. 由于榨菜本身已有咸味，所以我不需放盐调味。

Ingredients (5-6 Servings):

Chicken drumstick                               2pcs

Szechuan pickled mustard tuber         1pc

Carrot                                                    1nos

Potato                                                   2nos

Sweet corn                                            1nos

White pepper                                        1tbsp (crushed)

Method:

1. Rinse the pickled mustard root to remove the red chili paste on its surface. Then, place it in a bowl of water for approximately 40 minutes with changes of water at 15-minute intervals.
2. Chop the drumsticks into pieces, blanch them for several seconds in boiling water and rinse them to remove impurities.
3. Cut the carrot and potatoes into chunks after removing their skins; cut the sweet corn into thick slices; slice the pickled mustard root into thin slices.
4. Put all the ingredients into a pot of water, cook with high heat until it comes to boil. Then, lower the heat and continue to cook for another 2 hours.

Notes:

1. It is a must to soak the pickled mustard tuber before cooking to remove the excess salt content. Otherwise, the soup will be extremely salty.
2. Since the pickled mustard tuber is salty, I did not add any salt to flavor the soup.