西洋菜青紅蘿蔔豬骨湯 Pork Bone Soup with Watercress, Green Radish and Carrot
食材
（3-4人）
1小時以上
食材
- 西洋菜Watercress 300克300g
- 青蘿蔔Green radish 1條1pc
- 紅蘿蔔Carrot 1條1pc
- 豬骨Pork bone 300g
- 薑Ginger 50g
- 南北杏Apricot kernel 30克30g
- 鹽Salt 適量some
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1
西洋菜浸鹽水30分鐘；青蘿蔔去皮、切件；紅蘿蔔去皮、切件；薑切片。 Soak watercress with salt water for 30 mins. Peel green radish and cut into pieces. Peel carrot and cut into pieces. Slice ginger.
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2
豬骨汆水、洗淨。 Blanch pork bone and wash.
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3
將豬骨、紅蘿蔔、薑、青蘿蔔、南北杏，蓋上蓋，煮至滾起。 Put pork bone, carrot, ginger, green radish, apricot kernel, cover the lid and cook until boiling.
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4
加入西洋菜，蓋上蓋，轉小火煲1.5小時，最後加入適量鹽。 Put in watercress, cover the lid, cook for 1.5 hours with low heat, finally put in some salt.
