[轉貼]
四神豬肚湯
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2014-7-31 09:13 上傳</div>
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<strong>材料<br />
雲苓(白茯苓)10克，干淮山15克，蓮子15克，薏米15克，芡實10克，豬肚半個，姜6片，水8碗</strong><br />
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做法<br />
<strong>1、豬肚沿上下兩孔用剪刀剪開攤平，放入洗水糟，倒入適量麵粉、油和醋，反覆揉<br />
搓，大約5分鐘，用清水沖淨，再重複一遍，用刀內外刮一次，以去除汙物，用水<br />
洗淨。<br />
2、煮一鍋水，加入3片薑和半碗米酒，沸騰後放入豬肚，煮3到5分鐘至豬肚變硬，撈<br />
起冷卻後切成約2釐粗的條狀備用;<br />
3、把雲苓(白茯苓)、干淮山、蓮子、薏米、芡實洗淨，放入豬肚、姜、和半碗米<br />
酒，武火煮20分鐘，轉小火煲2個小時，下鹽調味即可食用。</strong><br />