材料:
猴頭菇 2個
鯊魚骨 150克
冬菇 120克
螺片 120克
黃芪 30克
百合 30克
南北杏 少許
陳皮 1片
西施骨 約$40
薑 1片
做法:
1.將猴頭菇、陳皮、冬菇和螺片浸水。黃芪、百合洗淨。陳皮浸軟去瓤。
2.豬骨,汆水。鯊魚骨,汆水,放進凍水加薑片浸一會。
3.陳皮加入凍水中,滾起後,下其餘材料,煲30分鐘,下鯊魚骨,小火煲2小時。
Monkey Head Mushroom and Shark Cartilage Soup
Ingredients:
Monkey head mushroom 2 pcs
Shark cartilage 150g
Dried mushroom 120g
Dried conch 120g
Radix astragali 30g
Lily bulbs 30g
Sweet apricot kernel Little
Bitter apricot kernel Little
Dried tangerine peel 1 pc
Pork bone Around $40
Ginger 1 slice
Steps:
1.Soak the Monkey head mushroom, dried tangerine peel, dried mushroom and dried conch. Wash the radix astragali and lily bulbs. Soak the dried tangerine peel. Scrape the pith off.
2.Blanch pork bone. Blanch shark cartilage. Soak the shark cartilage in cold water with ginger.
3.Put the dried tangerine peel into water and boil until roll up. Put in all ingredients and cook for 30 minutes. Put in shark cartilage and Cook with low heat for 2 hours.