湯水篇｜白蘿蔔冬菇瘦肉湯 香港本地蘿蔔 化胃氣家常湯
白蘿蔔冬菇瘦肉湯
功效：清甜 化胃氣、消食、化氣、下膩、解毒生津、利尿通便
份量Serving： 4人 ppl
烹調時間 Cooking time : 1小時 1 hr
Ingredients 材料：
545g 豬𦟌肉 pork shank
774g (半棵) 香港白蘿蔔white Radish
3 粒(ea) 冬菇 dried Shiitake
1塊(pc) 厚切薑片thick sliced ginger
1/3片 pc陳皮 tangerine
800 ml清水 water ( 煮蘿蔔 for cooking white Radish )
500 ml 清水 water ( 煮豬𦟌肉for cooking pork shank )
Sweet and refreshing, it can reduce stomach qi, digest food, transform qi, relieve greasiness, detoxify and promote fluid production, diuretic and laxative
方法: method :
1. 白蘿蔔去皮、去頭，切稜角形。
Peel and cut the head the white radish, cut in angular shape.
2. 冬菇浸軟，去蒂。
Soak the mushrooms in water. Remove the pedicle when it is softened.
3. 放薑在800ml清水中，加入白蘿蔔、冬菇。轉大火。
Put ginger in 750ml water. Place the white radish and Shiitake mushrooms in. Turn to high heat.
4. 豬𦟌肉汆水後，再沖洗。放入另一500ml煲沸騰水中，轉中火。
Put the pork shank in boiling water to remove the blood and dirty. Wash it in cold water.
Add the below pork shank to another boiling water. Turn to medium heat.
5. 20分鐘後，白蘿蔔轉半透明時，加入步驟4的豬𦟌肉及肉水。煮25分鐘後，關火。
After 20 minutes, the white radish is translucent. Add the Step 4 pork shank and its water. Boil it for 25 minutes.
完成
Finished
