木瓜蘋果雪耳魚尾湯

乾貨浸15分鐘後沖水，粟米和蘋果切塊！木瓜去皮去核切塊！魚尾洗淨吸乾水份！

豬骨放入凍水，煮滾後繼續煮5分鐘汆水，拿起備用

熱鍋下油，加入魚尾煎一煎2邊！再倒入滾水，放入所有材料，再滾後調細火，煲約2小時即成！

created by photogrid

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created by photogrid

" data-large-file="https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg?w=770" data-id="16710" src="https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg?w=819" alt="" class="wp-image-16710" srcset="https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg?w=819 819w, https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg?w=120 120w, https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg?w=240 240w, https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg?w=768 768w, https://betiskitchen.com/wp-content/uploads/2026/03/img_3112-1.jpg 1440w" sizes="(max-width: 819px) 100vw, 819px" />

Ingredients (4–6):

papaya

apples

corn

g (mix of sweet & bitter apricot kernels)

g snow fungus

g dried sea coconut

red dates

fish tail

g pork bones

ginger slices, salt, 3000 ml water

Method (brief):

Soak dried ingredients 15 min and rinse. Cut corn, apples, papaya; pat fish tail dry.

Blanch pork bones in cold water: bring to boil, cook 5 min, remove.

Pan-sear fish tail briefly, add 3000 ml boiling water and all ingredients, simmer on low ~2 hours. Season to taste.

木瓜蘋果雪耳魚尾湯