[Ingredients]
Ginseng 6g
Arrow Root 500g
Sspare Ribs 300g
Red Rice Bean 20g
Black-Eyed Peas 20g
Barley 20g
Tangerine Peel 1pc
Sweet Dates 2pcs
Water 2.5L
Rice Wine
Ginger
Spring Onion
Salt
[Steps]
Peel the arrow root, washed and cut it
Soak red rice bean, black-eyed peas, and barley in water for half an hour
Blanch the spare ribs with ginger, spring onion and rice wine to remove impurities, and rinse clean in water
Soak the tangerine peel and scrape its inner linings
Put tangerine peel in 2.5 liters of cold water, turn on the heat
Put all the ingredients in when the water boils, but don't put ginseng and arrow root
Boil for 15 minutes with high heat, then put in the arrow root
After about two hours of boiling, add a little salt (to taste)
Turn off the heat, then put the ginseng, close the lid and bake for 20 minutes
Done
[材料]
花旗參6克
粉葛500克
排骨300克
赤小豆20克
眉豆20克
薏米20克
陳皮
蜜棗2粒
水2.5公升
米酒
薑
蔥
鹽
[做法]
粉葛去皮，洗淨，切開
赤小豆，眉豆，和薏米用水浸半小時
排骨用薑蔥米酒把雜質汆掉，汆完水以後沖乾淨
陳皮浸軟刮走囊
把陳皮放進2.5公升的冷水
滾起之後就把所有材料放進去，但不要放花旗參和粉葛
用大火煲滾15分鐘，才放粉葛下去
熬了約兩小時後，加一點鹽調味
關火才放花旗參焗20分鐘
完成
17 окт 2024
