{ENG SUB} ★ 菜乾豬骨湯 一 簡單做法 ★ | Chinese Vegetable and Pork Soup Easy Recipe 

張媽媽菜乾豬骨湯, 據說能清熱丶潤肺丶順喉。記得like我的Video同訂閱我的頻道呀! 如喜歡的話，請分享給朋友家人。謝謝。
MamaCheung's Chinese vegetable and pork soup. Hope you like it. Please subscribe to my channel, give me a thumbs up and share this recipe to other foodies! Thank you.
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材料:
菜乾六十克(如邋遢,要切走菜頭,浸半小時水,切段)
紅蘿蔔四百克(滾刀法切段)
豬骨一斤(或可以用豬𦟌或豬肉,切細舊)
雪耳一大朵(浸一小時後切段，除去硬塊)
粟米兩條(切段)
果皮兩片
蜜棗兩粒
無花果三粒
猴頭菇一個(要浸一小時後,切段, 再浸四至五次, 除去噏味)
羅漢果半個
玉竹四十克(浸軟洗淨)
南北杏三十克
清水四千五百毫升
食譜: mamacheungcooks.blogspot.hk/2015/04/chinese-vegetable-and-pork-soup-easy.html

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