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芫茜皮蛋魚肉湯
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芫茜皮蛋魚肉湯
Ingredients
鯇魚肉1條(約6兩)
皮蛋2個
芫茜6棵
蔥2條
薑4片
鹽1茶匙
油1茶匙
Seasoning
Marinade
Cooking Method
1.
鯇魚肉洗淨，切片，下醃料拌勻。皮蛋去殼，洗淨，切角。芫茜及?b洗淨，切段。煲滾清水4杯，放入薑片、鯇魚肉滾10分鐘，加入皮蛋、芫茜及?b再滾5分鐘，下1/3茶匙鹽調味即成。
2.
若覺咽喉乾涸、口苦燥熱，可嘗試飲用此湯，可減輕此等症狀。
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