青紅蘿蔔各一條(中型,各約重8-10兩)
豬瘦肉約12兩(480克)
江瑤柱數粒
無花果6粒
紅蘿蔔要用台灣的,青紅蘿蔔洗淨去皮切件
瘦肉清洗及要出水(以熱水煮5-10分鐘後再清洗)
江瑤柱及無花果清洗及用水稍浸
四人分量的水,先滾熱水,才放全部湯料
滾2小時,加鹽可食
1 piece of Green Turnip (medium size, about 320g)
1 piece of Red Carrot (medium size, about 320g)
480 g Lean Pork
Few pieces of dry Scallops
6 pieces of Figs
Choose the Taiwan red carrot
Wash the carrot and turnip and cut them into pieces
Cut lean pork into pieces and blanch in boiling water and drain
Wash the dry scallops and figs, soap them for a while
Get the water for 4 persons, boil it first, then put all the ingredients in
Boil the soup for 2 hours, put a little bit of salt, and ready to serve.
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