𝘾𝙝𝙞𝙣𝙚𝙨𝙚 𝙨𝙤𝙪𝙥

呢排天氣好乾燥～呢個湯水有養陰清熱和潤燥生津效果🩶煲出嚟好濃😗多數weekend就會執好煲湯材料俾姐姐煲(☻-☻)今次我新鮮雪梨同埋雪梨乾都有落到💞

材料: (4-6人用)
雪梨/雪梨乾 1個
螺頭乾 2隻
蘿蔔 1條
新鮮淮山 半條
麥冬 30g
玉竹 30g
沙參30g
蜜棗 2粒
豬骨 500g
水 3000ml

做法:
1) 乾貨浸15分鐘後沖水，螺頭乾浸淋，紅蘿蔔和新鮮淮山去皮切塊，雪梨切塊
2)豬骨放入凍水，煮滾後繼續煮5分鐘汆水，拿起備用
3)水滾後放入所有材料，再滾後調細火，煲約2小時再加少少鹽即成！

Ingredients (Serves 4-6):

• 1 Snow Pear / Dried Snow Pear
• 2 Dried Sea Conch
• 1 Radish
• ½ Fresh Chinese Yam
• 30g Maidou (Ophiopogon)
• 30g Solomon’s Seal
• 30g Codonopsis
• 2 Honey Dates
• 500g Pork Bones
• 3000ml Water Instructions:

1. Soak and rinse dried ingredients. Peel and chop radish, Chinese yam, and snow pear.
2. Blanch pork bones in boiling water for 5 minutes; set aside.
3. Boil water, add all ingredients, reduce heat, and simmer for 2 hours. Add a pinch of salt before serving!