蟲草花鮮鮑雞腳豬腱湯

蟲草花鮮鮑雞腳豬腱湯

材料:

蟲草花 半兩

冬菇 6朵
鮮活小鮑魚 6至8隻
豬腱 8兩
雞腳 6隻
薑 2片

Ingredients:

19g cordycep flowers
6 dried black mushrooms
6 to 8 fresh small abalones
300g pork shin
6 chicken feet
2 slices ginger

做法:

1. 冬菇去蒂,用水浸軟,洗淨。
2. 蟲草花用水浸20分鐘,洗淨砂粒,擠乾水分。
3. 小鮑魚去殼、去內臟,擦洗乾淨。

4. 豬腱及雞腳洗淨,飛水,過冷河。
5. 煲內注入清水12杯煲滾,放入豬腱、雞腳、蟲草花、冬菇及薑片,用
大火煲滾15分鐘,轉小火煲1 1/2小時,加入小鮑魚煲15分鐘,下鹽調
味即成。

Method :

1. Cut off the stalks from black mushrooms. Soak until soft and rinse.
2. Soak cordycep flowers for 20 minutes. Rinse off any dirt or sand. Squeeze dry.

3. Remove shell from abalone and gut. Brush and clean.
4. Rinse pork shin and chicken feet. Scald and rinse.
5. Bring 12 cups of water to boil. Put in pork shin, chicken feet, cordycep flower, black
mushrooms and ginger. Boil over high heat for 15 minutes. Turn to low heat and simmer

for 1 1/2 hours. Put in abalones and boil for 15 minutes. Season with salt. Serve.

Tips

此湯具益氣、補腰腎作用,但煲煮時,切勿剪掉雞腳的趾甲,否則油脂大量滲出,喝湯前先用濾網或隔油壺去掉表面油分。

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