Скачать или смотреть 青木瓜雪耳豬腱湯 Pork Shank Soup With Green Papaya & White Fungus

🟢材料：
青木瓜 900克
雪耳 30克
豬腱 350克
蜜棗 3粒
無花果 4粒
陳皮 2克

🟢做法：
1️⃣ 將陳皮浸泡軟。雪耳浸泡軟去蒂洗淨備用。
2️⃣ 青木瓜去皮去籽，洗淨切件。蜜棗和無花果洗淨，豬腱汆水然後洗淨。
3️⃣ 所有材料（除雪耳外）加入3公升水，用大火煮滾。煮滾後轉中小火煮半小時（喜歡老火湯♦可小火煲1小時）。
4️⃣ 加入雪耳小火再煲多半小時即可。

📌溫馨提示Kind Tips：
♦老火湯經過長時間烹調會令肉類的嘌呤釋放到湯水裏，建議痛風人士少喝老火湯。
Double-stewed soup is cooked for a long time, which can cause purines from the meat to be released into the soup. People with gout recommended consume less.

🟢Ingredients:
Green papaya - 900g
Snow fungus (white fungus) - 30g
Pork shank - 350g
Honey dates - 3 pieces
Dried figs - 4 pieces
Dried tangerine peel - 2g

🟢Cooking Directions:
1️⃣ Soak the dried tangerine peel until soft. Soak the snow fungus until soft, remove the hard stem and rinse thoroughly.
2️⃣ Peel and seed the green papaya, then cut into pieces. Wash the dried honey dates and figs. Blanch the pork shin in boiling water and rinse.
3️⃣ Put all the ingredients (except for the snow fungus) into a pot with 3 liters of water and bring to a boil. Reduce heat to medium-low and simmer for half an hour (or 1 hour with low heat for a double-stewed soup♦).
4️⃣ Add the snow fungus and simmer for another half an hour over low heat. Serve hot.

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