五指毛桃百合豬骨湯Hairy Fig, Greenish Lily Bulb and Pork Bone Soup
食材
（3-4人）
1小時以上
食材
- 五指毛桃Hairy fig 2扎2 packs
- 百合Greenish lily bulb 4両4 taels
- 無花果Dried fig 5粒5pcs
- 南北杏Apricot kernel 20克20g
- 雪梨乾Dried pear 15片15 slic
- 豬骨Pork bone 250克250g
- 蜜棗Sweet jujube 2粒2pcs
- 鹽Salt 適量some
-
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.
-
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.
-
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.
