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| 什锦鱼丸汤 |
{材料} 鸡骨2 个, 红枣5克, 干金针菜5克 (泡水至软), 炸鱼丸6粒 (切片), 胡萝卜一条 (去皮,切块), 西芹半条 (切片), 金针菇1包 (去掉根部, 洗净), 黑木耳丝适量.
{调味料} 盐与鸡粉少许.
{做法}
1. 将一锅清水烧沸后, 加入鸡骨与红枣煮开后转小火煲上半小时.
2. 然后, 把其他所有材料加入煮滚后再转小火煮多15分钟, 最后调味即可.
Assorted fish ball soup
{Ingredients} Chicken bones x 2, red dates x 5g, dried lily flower x 5g (soaked till tender), fried fish ball x 6 (sliced), carrot x 1 ( skinless, cut into pieces), enoki mushroom x 1 pack (remove the root’s part, clean it), some shredded black fungus.
{Seasonings} Some salt and chicken powder.
{Method}
1. Bring enough water to boil, add in chicken bones and red dates to cook till boiling, switch to low heat to cook for another 30 mins.
2. Then, add in other ingredients and bring it to boil and switch to low heat to slow cook for 15 mins, season with seasonings before served.
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