湯水篇｜栗子 響螺 水鴨 豬脊骨湯 秋冬湯水 滋陰 養肝 活血
栗子響螺水鴨豬脊骨湯
效用：高血壓、口腔潰瘍、強筋壯骨、 腰膝酸軟、補腎、活血、保健脾胃、益氣健脾、厚補胃腸、乏力、老人腎虛者、老年氣管炎咳喘宜食用。
Utility: Hypertension, oral ulcers, strengthening the body and bones, weak waist and knees, nourishing the kidney, promoting blood circulation, health care of the spleen and stomach, Invigorate qi and invigorate the spleen, fatigue. Elderly people with kidney deficiency, senile bronchitis, cough and asthma,
不宜：
脾胃虛弱、消化不良者、風濕病、便秘者、糖尿者食用適可而止
Not suitable:
People with weak spleen and stomach, indigestion, rheumatism, constipation,
Chestnuts have high starch content, so diabetic people can eat in moderation.
份量 : 3 人
For : 3 ppl
烹調時間: 1 小時30分鐘
Cooking time : 1 hr 30min
材料 Ingredients :
200g栗子chestnut
1 隻ea (380g)水鴨Teal
2 隻pc ( 220g) 美國響螺皇US Big Yellow Conch
259g豬脊背pork back bone
2 片pc 薑片 sliced ginger
1/3 片 pc 陳皮 Tangerine
3500ml 清水 water
方法 Method:
1. 沖洗栗子、水鴨、豬𦟌骨和響螺。
Rinse the chestnut, teal, pork shank bone and the Conch
2. 響螺一開2 份，去內臟。
Cut the Conch into 2 pc, and remove the internal organs
3. 豬𦟌骨汆水。
Pork backbone in boiling water until the dirt out
4. 放一片薑在清水，煮至沸騰。
然後把水鴨及響螺一起放入熱水汆水。
Put sliced ginger into the water until boiling.
Then blanch the Teal and Conch in boiling water for seconds.
5. 栗子放入在3500m清水中，轉大火。
水沸騰，加入豬𦟌骨。
Put the chestnut into 3500ml water. Turn to high heat.
Add pork bone to boiling water,
6. 15分鐘後加入水鴨、響螺、陳皮。
After 15 minutes, put in the Tea1, Conch and Dried tangerine peel.
7. 15分鐘後，轉中火。
After 15 minutes, med heat
8. 1 小時後，關火。
Turn off the heat after 1 hour of cooking in step 8.
完成
Finish
