湯水篇｜羊肚菌栗子響螺頭豬骨湯 - Morel Chestnut Conch and Pork Soup
補腎, 提氣, 潤肺, 清熱, 除煩, 補虛, 舒筋
Nourish the Kidneys, Boost Qi, Moisten the Lungs, Clear heat, Relieve irritability, Tonify Deficiency, Relax Muscles and Tendons
份量 Serving: 3 – 4 人
烹調時間 Cooking time : 2小時 hr
材料 - Ingredients:
10 g 乾羊肚菌 - Dried Morels
156 g 栗子 - Chestnut
2 隻 ea 急凍響螺頭 - Conch
4 粒 ea 乾冬菇 Dried Shiitake
136 g 豬骨 Pork bone
202 g 豬𦟌肉 Pork shane meat
3 粒 ea 乾無花果 Dried Figs
2 片 ea 薑片 Ginger Slices
3500 ml 清水連浸羊肚菌水 Water include Soaking Morels water
詳細請查閱YouTube:
Details on YouTube:
方法 Methods :
1. 沖洗和浸泡冬菇。乾羊肚菌需沖洗4次，直至無沙粒。
Wash and soak the Morels and Shiitake.
Morels need to be washed 4 times until no sand.
2. 沖洗栗子、豬骨及肉。豬骨及肉汆水。
Wash the Chestnut, pork bones and meat.
Blanch the pork bones and meat.
3. 響螺頭在薑片水中汆水，至有血泡出現。
沖洗，切半，再去除內臟。
Blanch the Conch in ginger water until bubble comes out.
Wash and cut half. Remove the internal organs.
4. 放 栗子、無花果和冬菇 在 3500ml 清水中。轉大火。
Put the chestnuts, figs and Shiitake into 3500ml of water. Turn to high heat.
5. 煮10分鐘後，加入 豬骨及肉 於湯中。
Add the pork and bones to the soup after 10 minutes.
6. 30分鐘後，加入響螺頭。
Add the Conch after 30 minutes of cooking from step 5.
7. 10分鐘後，加入羊肚菌連水。轉中大火。
Add the Morels and their soaking water into the soup after 10 minutes from step 6. Turn to med heat.
8. 30分鐘後，轉中小火。
Cook for another 30 minutes, then turn to low heat.
9. 再煮25分鐘後，關火。留煲內一會。
After 25 minutes, turn off the heat. Rest in the pot for a while before serving.
完成
Finished
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