湯水篇｜印度椰子鷓鴣豬骨湯 淡香清甜｜滋陰潤肺
天氣冷，煲菜湯或清涼湯，小便會較為頻，這個是感冒季節，不想煲太燥熱湯水，最後想起印度椰子煲鷓鴣都合宜，可以潤肺，又可以滋陰。
份量 Serving : 3-4 人Ppl
烹調時間 Cooking time : 2 小時 hrs.
材料 Ingredients :
1 隻ea ( 163g)印度椰子
1 隻ea ( 275g ) 鷓鴣
388g 豬脊骨肉 back bone meat
3500 ml 清水 water
2塊 pc 薑片sliced ginger
效用 : 清熱潤肺、皮膚乾燥、口乾舌糙、補氣、滋陰
Purpose: Clears away heat and moisturizes the lungs, dry skin, dry mouth and rough tongue, nourishes qi and yin, rich in protein..
適宜 :體弱者、年老者、貧血
Suitable for: the frail, the elderly, anaemia
印度椰子不宜 : 因飽和脂肪多，不宜進食太多
Indian coconut is not suitable: it is not suitable to overeat because it is rich in saturated fat.
方法 :
1. 先沖洗印度椰子、鷓鴣、豬脊骨肉。
Rinse Indian coconut, Partridge, and pork backbone.
2. 鷓鴣、豬脊骨肉汆水，放入薑片去腥味。再水沖洗鷓鴣、豬脊骨肉，去雜質。
Blanch the Partridge and pork backbone with a slide of ginger. to remove the fishy smell.
Rinse the partridge and pork backbone meat with cold water to remove impurities.
3. 印度椰子一開2 ，切條狀。
Cut Indian coconut into half and Cut into strips.
4. 先放入印度椰子在3500ML清水，轉大火。
水沸騰，放入豬脊骨肉，轉中火。
Put the Indian coconut into 3500ml water. Turn to high heat.
Put the pork backbone in the boiling water. Turn to medium heat.
5. 30分鐘後加入鷓鴣、薑片。
Add the partridge and ginger slices after 30 min boiling.
6. 烹45分鐘後，轉小火。
Boil for another 45 min. Turn to low heat.
7. 再烹20 分鐘，關火。 留煲內一會。
Turn off the heat after 20 minutes of step 6. Leave it in the pot for a while.
完成
Finished
