食譜取自 ： Annielicious Food

鮮淮山排骨湯

材料：

排骨 250g

鮮淮山 450g

紅籮蔔 100g

玉粟黍 1條

紅棗 10g

玉竹 20g

清水 1.7L

鹽適量

做法 ：

1.鮮淮山，紅籮蔔和玉粟黍去皮，洗凈，切塊。

2.紅棗和玉竹洗凈。待用。

3.排骨放入沸水中灼燙一會，撈起，瀝幹水分。備用。

4.將全部材料(除了鹽)放入鍋裡。煮至滾後轉中小火，煮至湯入味( 大概2小時)。

5. 最後加入鹽調味。

Recipe source : Annielicious Food

Fresh Huai Shan with Spare Ribs Soup

Ingredients :

250g pork ribs, scalded

450g Huai Shan (淮山)

100g carrot

1 sweet corn

10g Red Dates, about 7 pcs

20g Yu Zhu - Solomon seal rhizome (玉竹)

1.7L Water

Sea Salt to taste

Method

1. Huai Shan, carrot and sweet corn, skin off and clean. Cut it into big chunks.

2. Wash red dates & Yu Zhu before use.

3. Rinse pork ribs, scald in boiling water for a while. Remove and rinse.

4. In a soup pot, put everything in (except salt). Bring to a boil, then reduce heat and simmer the soup over low heat for about 2 hours. I leave it in a slow cooker for 3 hours. ，

5. Salt to taste, and serve.