材料

明目鱼50克，清水浸软
猪肉250克，洗净
猪骨300克，洗净
佛手瓜2个，去皮去籽，洗净
瑶柱碎5克，清水浸软
南北杏少许，清水浸软
姜片1-2片
红枣6粒，清水浸软

做法

  1. 把猪肉和猪骨汆烫，去除杂质。
  2. 把所有材料放进汤锅，加入盖过食材2倍的清水。
  3. 大火煮滚20分钟后，转小火继续焖煮4小时。
  4. 酌量加入少许盐调味即可。

Chayote Yat-yuet Shellfish Soup

Ingredients

50g dried yat-yuet shellfish, soaked
250g pork, rinsed
300g pork bone, rinsed
2 chayote, peel, deseed and rinse
5g shredded
5g conpoy, soaked
some sweet and bitter apricot kernels, soaked
1-2 ginger slices
6 red dates, soaked

Method

  1. Blanch pork and bone in boiling water to remove exceed blood and fat.
  2. Place all ingredients into soup pot. Add doubled amount of water covered all ingredients.
  3. Bring to a boil over high heat for 20mins. Switch to low heat and continue cooking for 4hrs.
  4. Add in dash of salt to taste.

[stextbox id=”profile”]食谱提供: 宴 Yan
地址：05-02 National Gallery Singapore 1 St. Andrew’s Road
电话：63845585
食谱设计: 陈功礼
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