雪梨沙參玉竹響螺湯

乾貨浸15分鐘後沖水，螺頭乾浸淋，紅蘿蔔和新鮮淮山去皮切塊，雪梨切塊

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！

雪梨沙參玉竹響螺湯

Ingredients (Serves 4-6):

Snow Pear / Dried Snow Pear

Dried Sea Conch

Radish

½ Fresh Chinese Yam

g Maidou (Ophiopogon)

g Solomon’s Seal

g Codonopsis

Honey Dates

g Pork Bones

ml Water Instructions:

Soak and rinse dried ingredients. Peel and chop radish, Chinese yam, and snow pear.

Blanch pork bones in boiling water for 5 minutes; set aside.

Boil water, add all ingredients, reduce heat, and simmer for 2 hours. Add a pinch of salt before serving!