木瓜雪耳無花果湯 Papaya, white fungus and figs soup
食材
（3-4人）
1小時以上
食材
- 雪耳White fungus 1朵1 pc
- 南北杏Apricot kernel 20克20g
- 薑Ginger 2片2 slices
- 甘筍Carrot 2條2 pcs
- 木瓜Papaya 1個1 pc
- 乾無花果Dried fig 4粒4 pcs
- 蜜棗Sweet dates 2粒2 pcs
- 排骨Spareribs 400克400g
- 水Water 3.5公升3.5L
- 鹽Salt 少許Little
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1
冷水下排骨汆水，將雪耳、無花果、南北杏和蜜棗浸水。 Put spareribs in cold water and blanch it. Soak white fungus, dried fig, apricot kernel and sweet date.
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2
甘筍滾刀切塊。木瓜對切，挖籽，切大塊。雪耳切塊，去硬芯。 Cut carrot into hob blocks. Cut papaya in half, take out the seeds and cut in chunks. Cut white fungus and take out the hard part.
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3
煲水3.5公升，加排骨和其他材料，蓋上，收中細火煲2小時，加鹽調味。 Boil 3.5L of water and put in spareribs. Put in the rest of the ingredients. Cover the lid and cook in mid-low heat for 2 hours. Season with salt.
