雪耳響螺肋排湯

雪耳響螺肋排湯

| EN
| EN
難度
2/5
需時 (小時)
3.5
份量 (人)
4
難度
需時 (小時)
份量 (人)
2/5

3.5

4

材料

  • 響螺 500克
  • 雪耳 30克
  • 肋排 400克
  • 蜜棗 3粒
  • 甘荀 450克
  • 6碗
  • 少許
  • 500g Conch
  • 30g White Fungus
  • 400g Pork Rib
  • 3pc Candied Dates
  • 450g Carrot
  • 6 cups Water
  • Pinch Salt

烹調步驟

1

雪耳用水浸透發開(約10分鐘),洗淨

Soak the white fungus in water for 10 mins until it expands and becomes soft. Then rinse it several times

2

蜜棗略洗

Rinse the candied dates

3

把響螺和肋排洗淨後汆水,撈起沖洗乾淨

Rinse the conch and pork rib, put them into hot boiling water for a while. Remove and rinse again

4

把甘荀去皮,切塊

Peel and chop the carrots

5

煲滾適量清水,放入材料,用慢火煲約三小時,調味

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

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