螺頭花膠紅蘿蔔湯

Preparation time
30 mins
Cooking time
120 mins
Difficulty
moderate
Serves
4 people
Meal course
養生湯
Posted by
Posted on
450 g
螺頭
200 g
花膠筒
400 g
紅蘿蔔
10 g
杞子
1 斤
豬脊骨
螺頭花膠紅蘿蔔湯

註備:
花膠可以雪耳代替。
豬脊骨帶甜,亦可以瘦肉或豬腱肉代替

  1. 螺頭解凍,剪去嘴蒂,洗淨備用
  2. 花膠筒解凍洗淨,連同螺頭汆水待用
  3. 紅蘿蔔或甘筍洗淨,去皮,切成塊狀備用
  4. 豬脊骨汆水,洗淨備用
  5. 將所有材料放入煲內,注入10-12碗水,大火煲滾後轉細火煲約2小時,按個人喜好下鹽調味即可

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