妈妈精神汤Mummy’s Tonic Brew

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【材料】
猪心1个(剖开洗净)、瘦肉300克、鸡小腿200克、干螺肉3片(23克,浸泡1天至软)、热水1.5公升

【药材】
党参15克、北芪10克、淮山20克、川芎5克、鲜人参10克、玉竹30克、红枣8粒、龙眼干15克、枸杞15克

【调味料】
盐1茶匙或适量

【做法】
1.药材洗净后都放入煲里(枸杞和龙眼干除外),倒入600毫升热水煮10分钟。
2.把猪心、瘦肉、鸡腿和螺肉放入炖盅,倒入煮好的药汤,再加入剩余的热水,枸杞和龙眼干,炖2个小时,吃前调味,猪心切片。

【小贴士】
这道补汤也可用电子砂煲煮,烹煮时间为5-6小时。

【Ingredients】
1 pig’s heart (halved and cleaned), 300g lean pork, 200g chicken drumsticks, 3 slices (23g) dried whelk (soaked for 1 whole day until they expand and is soft enough), 1.5 litres hot water

【Herbs】
15g tong sum, 10g pak kei, 20g wai sun, 5g chuan koong, 10g fresh ginseng, 30g yok chuk, 8 red dates(seeded), 15g dried longan, 15g kei chi

【Seasoning】
1tsp salt or to taste

【Method】
1.Rinse all the herbs and put into a pot except for kei chi and dried longan. Add 600ml hot water and cook for 10 minutes.
2.Place pig’s heart, pork, chicken and whelk into a double boiler pot. Pour the prepared herbal tonic into the boiler pot. Add remaining hot water and put in kei chi and dried longan. Double-boil for 2 hours. Adjust seasoning to taste. Dish out the pig’s heart and slice thinly.