五指毛桃百合豬骨湯Hairy Fig, Greenish Lily Bulb and Pork Bone Soup
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1豬骨汆水，加入紹興酒，再洗淨。 Blanch pork bone and put in Shao xing wine, then wash pork bone.
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2將所有材料加入至滾水（除了百合），蓋上蓋，轉小火煲1小時。 Put all ingredients into boiling water (except greenish lily bulb), cover the lid and cook 1 hour with low heat.
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3加入百合，蓋上蓋，小火煲30分鐘，最後加入適量鹽。 Put in greenish lily bulb, cover the lid cook 30 mins with low heat, finally put in some salt.
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