材料：
瘦肉200克
剝皮椒2隻
菜脯30克
甘筍半條
水1公升

醃料：
糖少許
鹽少許
胡椒粉少許
紹酒半茶匙
粟粉半茶匙

做法：
1.
甘筍對切，切薄片。菜脯和剝皮椒切段。豬肉雪至稍硬，切片，加醃料略醃。
2.
水滾加甘筍、菜脯、剝皮椒和肉片。蓋上，中細火煲25分鐘即成。

Pickled chili and preserved radish soup
Ingredients:
Lean meat 200g
Pickled chili 2 pieces
Preserved radish 30g
Carrot ½ piece
Water 1L
Marinade:
Salt Little
Sugar Little
Pepper Little
Shao Xing wine ½ teaspoon
Corn starch ½ teaspoon

Steps:
1.
Cut carrot in half and cut in slice. Cut preserved radish and chili in segment. Keep the meat in freezer to make it a bit hard, cut in slice. Marinate meat with marinade.
2.
Put carrot, preserved radish, chili and meat in boiling water. Cover the lid and cook in mid-low heat for 25 minutes.