材料：
沙參 30克
玉竹 30克
雪梨乾 5-6片
響螺片 4-5片
豬骨 3件
雞殼 1隻


做法：
1.沙參、玉竹和雪梨乾洗淨。響螺片洗淨，浸5分鐘。
2.滾水下薑片、紹興酒，加入豬骨汆水，撈起 ; 雞殼汆水，撈起。
3.下所有材料，大火滾起，轉小火煲2.5小時，下少許鹽調味。


Radix Glehniae, Fragrant Solomonseal Rhizome, Dried Pear and Conch Soup
Ingredients：
Radix glehniae 30 g
Fragrant solomonseal rhizome 30 g
Dried pear 5-6 pcs
Conch 4-5 pcs
Pork bone 3 pcs
Chicken carcass 1 pc

Steps：
1.Wash Radix glehniae, fragrant solomonseal rhizome and dried pear. Wash conch and soak for 5 minutes.
2.Put in ginger and shao xing wine into boiling water. Blanch pork bone, take it out. Blanch chicken carcass, take it out.
3.Put in all ingredients, boil with high heat until roll up. Turn to low heat and cook for 2.5 hours. Add a little salt.