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淮山蓮子陳皮豬展湯 Pork Shank Soup with Chinese Yam, Lotus Seed and Tangerine Peel



淮山 50克

蓮子肉 40克

陳皮 1角

豬展 350克

水 6碗

鹽 少許

  1. 陳皮用水浸軟,刮瓤洗淨

  2. 淮山和蓮子肉洗淨

  3. 豬展 洗淨後汆水,撈起沖洗乾淨

  4. 煲滾6碗清水,放入全部材料,慢火煲約三小時,調味飲用


50g Chinese Yam

40g Lotus Seed

1pc Tangerine Peel (Small Pieces)

350g Pork Shank

6 cups Water

Pinch Salt

  1. Soak the tangerine peel until soft, use a fruit knife to gently scrap off the white pith and rinse

  2. Rinse the Chinese yam and lotus seeds

  3. Rinse the pork shank, put into hot boiling water for a while, remove from water and rinse

  4. Bring 6 cups of water to boil, put in all ingredients, boil over slow heat for 3 hours. Add salt to taste. Serve and enjoy

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