汤水篇｜栗子 响螺 水鸭 猪脊骨汤 秋冬汤水 滋阴 养肝 活血
栗子响螺水鸭猪脊骨汤
效用：高血压、口腔溃疡、强筋壮骨、 腰膝酸软、补肾、活血、保健脾胃、益气健脾、厚补胃肠、乏力、老人肾虚者、老年气管炎咳喘宜食用。
Utility: Hypertension, oral ulcers, strengthening the body and bones, weak waist and knees, nourishing the kidney, promoting blood circulation, health care of the spleen and stomach, Invigorate qi and invigorate the spleen, fatigue. Elderly people with kidney deficiency, senile bronchitis, cough and asthma,
不宜：
脾胃虚弱、消化不良者、风湿病、便秘者、糖尿者食用适可而止
Not suitable:
People with weak spleen and stomach, indigestion, rheumatism, constipation,
Chestnuts have high starch content, so diabetic people can eat in moderation.
份量 : 3 人
For : 3 ppl
烹调时间: 1 小时30分钟
Cooking time : 1 hr 30min
材料 Ingredients :
200g栗子chestnut
1 只ea (380g)水鸭Teal
2 只pc ( 220g) 美国响螺皇US Big Yellow Conch
259g猪脊背pork back bone
2 片pc 姜片 sliced ginger
1/3 片 pc 陈皮 Tangerine
3500ml 清水 water
方法 Method:
1. 冲洗栗子、水鸭、猪𦟌骨和响螺。
Rinse the chestnut, teal, pork shank bone and the Conch
2. 响螺一开2 份，去内脏。
Cut the Conch into 2 pc, and remove the internal organs
3. 猪𦟌骨汆水。
Pork backbone in boiling water until the dirt out
4. 放一片姜在清水，煮至沸腾。
然后把水鸭及响螺一起放入热水汆水。
Put sliced ginger into the water until boiling.
Then blanch the Teal and Conch in boiling water for seconds.
5. 栗子放入在3500m清水中，转大火。
水沸腾，加入猪𦟌骨。
Put the chestnut into 3500ml water. Turn to high heat.
Add pork bone to boiling water,
6. 15分钟后加入水鸭、响螺、陈皮。
After 15 minutes, put in the Tea1, Conch and Dried tangerine peel.
7. 15分钟后，转中火。
After 15 minutes, med heat
8. 1 小时后，关火。
Turn off the heat after 1 hour of cooking in step 8.
完成
Finish
