太子參猴頭菇豬腱螺片湯

太子參猴頭菇豬腱螺片湯

材料:

太子參 1/3両

猴頭菇 1両
乾螺片 3両
豬腱 12両
甘筍 半斤
薑 2片

Ingredients:

13g Tai Zi Shen
38g monkey head mushrooms
113g dried conch slices
450g pork shin
300g carrot
2 slices ginger

做法:

1. 猴頭菇用水浸透(約1小時),剪去硬蒂,撕成小塊,洗淨,飛水,過冷河,擠乾水分。
2. 豬腱洗淨,切大塊,飛水,過冷河,洗淨。
3. 甘筍去皮,洗淨、切塊。
4. 太子參及乾螺片同洗淨。
5. 煲內注入清水12杯煲滾,放入全部材料用大火煲滾,續煲15分鐘,轉小火煲1 1/2小時,下少許鹽調味即成。

Method :

1. Soak monkey head mushrooms thoroughly (about 1 hour).Cut off hard stems and tear into small pieces. Rinse, scald,rinse again and squeeze dry.

2. Rinse pork shin and cut into large pieces. Scald and rinse.
3. Peel carrot. Rinse and cut into pieces.
4. Rinse Tai Zi Shen and conch.
5. Bring 12 cups of water and bring to boil. Put in allingredients and bring to boil over high heat. Boil for 15minutes. Turn to low heat and simmer for 1 1/2 hours.Season with salt. Serve.

 

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