合掌瓜蘿蔔淮山豬骨湯

乾貨浸15分鐘後沖水，紅蘿蔔和新鮮淮山去皮切塊，合掌瓜和粟米切塊，陳皮用刀刮去囊

豬骨放入凍水，煮滾後繼續煮5分鐘汆水，拿起備用

水滾後放入所有材料，再滾後調細火，煲約2小時即成！

Ingredients (Serves 4-6)

chayote

carrot

corn cob

fresh yam

g pork bones

g lotus seeds

g lentils

piece of dried tangerine peel

dried figs

Salt to taste

ml water

Instructions:

Soak the dried ingredients for 15 minutes and rinse. Peel and chop the carrot and fresh yam. Cut the gourd and corn into pieces, and scrape the inside of the dried tangerine peel with a knife.

Place the pork bones in cold water, bring to a boil, then continue boiling for 5 minutes to blanch. Remove and set aside.

Once the water is boiling, add all the ingredients. After it comes to a boil again, reduce to a low heat and simmer for about 2 hours until done!