合掌瓜雪梨淮山粟米湯

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

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小時再加少少鹽即成！

Ingredients: (Serves 4-6)

gourd

carrot

corn ear

fresh yam

g chestnuts

g pork bones

g South and North apricot kernels

g dried snow pear

dried figs

Salt to taste

ml water

Instructions:

Soak the dried ingredients for 15 minutes, then rinse. Peel and chop the carrot and fresh yam, and chop the gourd and corn.

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

Once the water is boiling, add all the ingredients. Bring back to a boil, then reduce to low heat and simmer for about 2 hours. Add a little salt before serving!