西洋菜陳腎羅漢果豬湯
Pork Hock Soup with Watercress, Duck Gizzard and Luo Han Guo
材料
西洋菜 605克（1 斤）
豬 300 克（8 兩）
陳皮 1/2 塊
乾鴨腎 2 個
羅漢果 1/2 個
蜜棗 3 粒
南北杏 1/2 湯匙
清水 4 公升
調味料
幼鹽 適量
做法
1. 西洋菜用清水浸洗兩次，第三次清洗時加入 1 茶匙幼鹽在清水內浸一會兒才沖洗，盛起瀝乾備用。
2. 豬刮去豬皮上的豬毛，沖洗備用。
3. 陳皮預先用清水浸軟，用小刀刮去果囊，其他材料沖洗備用。
4. 將清水加入大鍋內煲滾，放入材料，大火煲 15 分鐘，然後轉慢火再煲 2 小時，下鹽調味，即成。
（若用高速煲，只需要將所有處理了的材料放入鍋內煲滾，待鍋蓋氣伐升起後改慢火煲約 30-45 分鐘便可。）
Ingredients
605g watercress (1 catty)
300 g pork hock (8 taels)
1/2 dried mandarin peel
2 dried duck gizzard
1/2 Luo han guo
3 honey date
1/2 tbsp sweet and bitter Chinese almond
4 L water
Seasonings
Table salt, to taste
Method
1. Rinse and soak watercress twice. At the third time, add 1 teaspoon of table salt to water and soak watercress for a while before rinsing. Drain. Set aside.
2. Remove hairs on pork hock skin. Rinse and set aside.
3. Soak dried mandarin peel till soft beforehand. Use a small knife to scrape away the inner skin. Rinse other ingredients and set aside.
4. Add water into a pot and boil. Add in ingredients. Boil on high heat for 15 minutes. Turn to low heat and boil for 2 hours. Add salt to taste. Serve.
(If you use an pressure cooker, just all ingredients to the cooker and boil till the air hole on the lid lifts. Turn to low heat an boil for 30-45 minutes. Serve.)
韋太小貼士
1. 西洋菜有清涼潤肺功效，羅漢果潤肺化痰止咳，杏仁有潤肺定喘之效。
2. 煲老火湯一般都要煲 2-3 小時才夠火喉，經常煲湯除了花時間外，燃料費也不少。如用高速煲去烹調，除了可以在短時間內將材料烹調出味，也能保留水份，不會流失，能保持食物的原有風味。
Tips
1. Watercress can refresh the body and soothe the lungs. Luo han guo dissolves phlegm and stops cough. Almond soothes the lungs and panting.
2. The time needed to boil such 'slow-fire soup' is about 2-3 hours. Apart from being time-consuming, the fuels costs are quite high as well. Using an pressure cooker saves time. The taste and the water in the ingredients can also be preserved.
