雪耳紅蘿蔔豬腱湯 Pork Shank Soup With White Fungus & Carrot **字幕CC Eng. Sub**

雪耳紅蘿蔔豬腱湯 Pork Shank Soup With White Fungus & Carrot **字幕CC Eng. Sub**

🟢材料：
紅蘿蔔 1條
豬腱 350克
雪耳 1朵
無花果 3個
蜜棗 3個
陳皮 1角
鹽 適量

🟢做法：
1️⃣ 先將雪耳浸泡30分鐘後，切掉硬黃部分並洗淨備用。
2️⃣ 陳皮浸軟去瓤，無花果和蜜棗洗淨。
3️⃣ 豬腱汆水後洗淨，紅蘿蔔去皮切件。
4️⃣ 將所有材料放入1.5公升水 (因應飲用人數和煲湯時間而定)中小火煮30分鐘。如果想要老火湯，可以將豬腱和紅蘿蔔用小火煲90分鐘，然後再放入雪耳煲30分鐘。
5️⃣ 放適量鹽調味即可。

📌溫馨提示 Kind Tips：
老火湯經過長時間烹調會令肉類的嘌呤釋放到湯水裏，建議痛風人士少喝老火湯。
Double-stewed soup is cooked for a long time, which can cause purines from the meat to be released into the soup. People with gout recommended consume less.

🟢Ingredients:
Carrot – 1 piece
Pork shank – 350g
White fungus (snow fungus) – 1 piece
Dried figs – 3 pieces
Honey dates (dried dates) – 3 pieces
Dried tangerine peel – 1 piece
Salt – as needed

🟢Cooking Directions:
1️⃣ Soak the white fungus for 30 minutes and remove the hard yellow part. Rinse and set aside.
2️⃣ Soak the tangerine peel until soft and remove the pith, wash the dried figs and dates.
3️⃣ Blanch the pork shank in boiling water, then rinse it off. Peel and cut the carrot into pieces.
4️⃣ Put all the ingredients into 1.5 liters of water (adjusting the amount of water and cooking time based on the number of servings) and cook on medium heat for 30 minutes. If you want a double-stewed soup, you can simmer the pork shank and carrot over low heat for 90 minutes, then add the white fungus and simmer for another 30 minutes.
5️⃣ Season with salt to taste.

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