廣東湯水食譜有「以形補形﹗，民間有「吃啥補啥」的說法，補腦食療首選是豬腦，但近年膽固醇對身體健康有一定的影響力，所以很多人少食了豬腦。
Cantonese soup recipes have "to replenish the shape". A folk saying is "what you eat to replenish what you eat". The first choice for a brain-buying diet is pork brain. However, cholesterol has had a specific influence on health in recent years. Many people eat fewer pig brains.
份量 serving: 3人ppl
烹調時間cooking time: 1 小時 hr
詳細請查閱YouTube:
Detail on YouTube:
https://youtu.be/OKN4n_L59vI
材料ingredients :
3個 PC (96g) 豬腦 Pork brains
168 g 豬腱肉Pork Shank
9 g 白胡椒粒 (份量可因個人辛辣程度作出加減) White pepper (can depend on your demand)
3 片sliced 大片薑 ginger
1250 ML 清水 water
方法 method：
1. 細水沖洗豬腦, 之後用水浸豬腦 5 分鐘;
Rinse pig brain with tender water, then soak pork brain in water for 5 minutes;
2. 用牙籤挑起筋膜及血絲, 豬腱肉切片, 鹽醃待用;
Pick up the membrane and bloodshot with a toothpick; sliced pork shank, salted for later use;
3. 白胡椒粒樁碎;
White pepper grains piled crushed;
4. 拍薑片;
Flap the Ginger;
5. 準備湯鍋, 加油及薑， 炒豬腱肉;
Add oil and ginger, stir-fry pork shank
6. 略煎豬腦, 之後取出;
Slightly fried pig brain, after that, take it out;
7. 倒水入原湯鍋內, 加入樁碎白胡椒， 開大火;
Pour water into the same soup pot, add crushed white pepper, and turn to high heat;
8. 5 分鐘後加入炒過的豬腱肉;
After 5 minutes, add the fried pork shank;
9. ５ 分鐘後加入煎過的豬腦， 轉中火;
After 5 minutes, add the fried pig brain, turn to medium heat;
10. 40 分鐘後完成
After 40 minutes, serve it.
完成
Finished
豬腦含的鈣、磷、鐵比猪肉多，100克豬腦中含膽固醇量高達3100毫克，豬腦的膽固醇含量是豬肉的幾十倍，亦富腦磷脂和蛋白質，及很多微量元素，所以營養都很豐富，
豬腦配料除傳統的「天麻、白芷、川芎」外，還有很多材料可配上。
常見菜式 : 燉、炸、烤、粥、清蒸、炒、湯水、涼拌。
Pig brain contains more calcium, phosphorus, and iron than pork. The cholesterol content in 100 grams of pig brain is as high as 3100 mg. The cholesterol content of pig brain is dozens of times that of pork. It is also rich in cephalin, protein, and many trace elements. Very rich in nutrition,
In addition to the traditional "Tall Gastrodia Tuber, Angelica Dahurica, and Szechuan Lovage Rhizome", the pork brain ingredients can be matched with many other ingredients.
Common dishes: stewed, fried, grilled, porridge, steamed, fried, soup, cold salad.
功效與作用 ：
袪頭風、頭痛、目眩、頭暈、眩暈、補虛勞、鎮驚安神、神經衰弱、耳鳴、肝腎陰虧、腰酸膝軟、形瘦神萎，失眠、健忘、血虛頭暈 、風眩腦鳴 、補骨髓、益虛勞、滋腎補腦、心血不足、煩躁不安、多汗。
適宜坐月子適量進食。
Efficacy and function:
Headwind, headache, dizziness, dizziness, dizziness, tonifying fatigue, calming nerves, neurasthenia, tinnitus, liver and kidney yin deficiency, backaches and knees, shape thinness, insomnia, forgetfulness, blood deficiency, dizziness, wind dizziness and brain ringing, Replenishing bone marrow, replenishing fatigue, nourishing the kidneys and brain, lack of heart and blood, irritability, and sweating.
Appropriate to eat moderately during confinement.
不宜 :
酒後進食、高血脂，高膽固醇、冠心病、男士性功能障礙者。
常人少食為佳。
Not suitable:
People who eat after drinking, have high blood lipids, high cholesterol, coronary heart disease, and men’s sexual dysfunction.
Ordinary people should eat less.
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