青木瓜雪耳豬腱湯 Pork Shank Soup With Green Papaya & White Fungus #滋潤養顏 #補充膠原蛋白

青木瓜900克，雪耳30克，豬腱350克，3粒蜜棗，無花果4粒，陳皮2克。 陳皮浸軟，雪耳浸軟( 15至30分鐘)，木瓜去皮去籽，洗淨切件，蜜棗、無花果洗淨，豬腱汆水然後洗淨，所有材料(雪耳除外)加3公升水大火煮滾，滾後轉中小火煲半小時，雪耳去蒂洗淨，煲了半小時的湯，加入雪耳，再煲半小時即成。 green papaya 900g, white fungus 30g, pork shank 350g, 3 dried honey dates , 4 dried figs, dried tangerine peel 2g. soak the tangerine peel to soft, soak the white fungus to soft (15-30 mins), peel & de-seeds the papaya, wash & cut into pieces, wash the dried honey dates & dried figs, blanch the pork shank then wash, cook all the ingredients (except white fungus) with 3 liters water over high heat, turn to medium low heat cook for 30 mins when the soup boiled, remove the deep yellow hard head of white fungus then wash, add the white fungus after the soup boiled for 30 mins, cook more for 30 mins after add the white fungus.