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鱆魚蓮藕豬骨湯
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鱆魚蓮藕豬骨湯
Mga Sangkap
豬骨1 1/2斤 (飛水)
蓮藕3節 (去皮、切塊)
乾鱆魚1大隻 (浸2小時、撕去薄膜)
黃豆、紅豆各2兩 (洗淨、略浸)
綠豆1兩 (洗淨、略浸)
陳皮1/4個 (浸軟、刮去瓤)
水18杯
Panimpla
Pambabad
Paraan ng pagluluto
1.
水滾後，放入所有材料，待滾10分鐘後，改調中慢火煲3小時。
2.
下鹽調味後即可飲用。
3.
備註: 蓮藕及鱆魚均屬燥熱類材料，但加了三色豆同煲則起了中和的作用。此湯有補血的效用。
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