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紅棗螺頭排骨湯 Red Jujube Conch Pork Ribs Soup
更新日期:2020年2月16日
材料
紅棗 5粒(去核)
螺頭 2個
排骨 250克
杞子 20克
甘筍 300克
清水 1500毫升
鹽 1/4茶匙
做法
先將紅棗、杞子洗乾淨備用
將螺頭放入熱水浸約20分鐘,然後清潔去內臟再切片
甘筍洗乾淨後刨皮切件
將排骨清洗後汆水約3-4分鐘,然後用清水洗乾淨備用
煲滾1500毫升水後,放入排骨、甘筍、螺頭片和紅棗後蓋蓋煮滾,之後轉細火煮70分鐘
再落杞子煲5分鐘,最後落鹽便成
Ingredients
5 Red Jujube (Coreless)
2 Conch
250g Ribs
20g Wolfberries
300g Carrots
1500ml Water
1/4 tsp Salt
Steps
Wash the red jujube and wolfberries before use
Soak the conch in hot water for about 20 minutes, then clean off the internal organs and slice
After the carrots have been cleaned, peel them and cut them into pieces
Rinse the ribs with water for about 3-4 minutes, then wash them with water and set aside
After boiled 1500 ml of water, add pork ribs, carrots, conch slices and red jujube to the lid and cook, then turn to low heat for 70 minutes
Put the wolfberry in the pot for another 5 minutes, and finally add salt into the pot