Soup: 花生雞腳豬骨湯++++


 

























 花生雞腳豬骨湯

1 花生浸泡過夜
2 雞腳去爪尖洗淨
3 豬骨&雞殼洗淨
4 雞腳&豬骨&雞殼用滾水燙透/飛水
5 洗淨紅棗
6 紅棗去核
7 生薑去皮免切
8 Add 1 1/2 Papaya

1 用半鍋水 (太多水會太淡)
Note:
-所有(except 雞腳)材料齊水落來保持來材料的營養
2 放入花生、生薑和紅棗，豬骨&雞殼 猛火煲至水滾
3 水滾後改變文/慢火
4 Add papaya cubes
5 1小時後放入雞腳 用慢火續煲1個小時
6 放入鹽調味，再滾，即可以食用

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