汤水篇｜印度椰子鹧鸪猪骨汤 淡香清甜｜滋阴润肺
天气冷，煲菜汤或清凉汤，小便会较为频，这个是感冒季节，不想煲太燥热汤水，最后想起印度椰子煲鹧鸪都合宜，可以润肺，又可以滋阴。
份量 Serving : 3-4 人Ppl
烹调时间 Cooking time : 2 小时 hrs.
材料 Ingredients :
1 只ea ( 163g)印度椰子
1 只ea ( 275g ) 鹧鸪
388g 猪脊骨肉 back bone meat
3500 ml 清水 water
2块 pc 姜片sliced ginger
效用 : 清热润肺、皮肤干燥、口干舌糙、补气、滋阴
Purpose: Clears away heat and moisturizes the lungs, dry skin, dry mouth and rough tongue, nourishes qi and yin, rich in protein..
适宜 :体弱者、年老者、贫血
Suitable for: the frail, the elderly, anaemia
印度椰子不宜 : 因饱和脂肪多，不宜进食太多
Indian coconut is not suitable: it is not suitable to overeat because it is rich in saturated fat.
方法 :
1. 先冲洗印度椰子、鹧鸪、猪脊骨肉。
Rinse Indian coconut, Partridge, and pork backbone.
2. 鹧鸪、猪脊骨肉汆水，放入姜片去腥味。再水冲洗鹧鸪、猪脊骨肉，去杂质。
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. 印度椰子一开2 ，切条状。
Cut Indian coconut into half and Cut into strips.
4. 先放入印度椰子在3500ML清水，转大火。
水沸腾，放入猪脊骨肉，转中火。
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分钟后加入鹧鸪、姜片。
Add the partridge and ginger slices after 30 min boiling.
6. 烹45分钟后，转小火。
Boil for another 45 min. Turn to low heat.
7. 再烹20 分钟，关火。 留煲内一会。
Turn off the heat after 20 minutes of step 6. Leave it in the pot for a while.
完成
Finished
