名廚食譜——花旗參玉竹燉螺頭
（Stewed Conch with American Ginseng and Yu Zhu）
材料 Ingredients
急凍螺頭 2個
瘦肉 1/2斤
花旗參 1/2
玉竹 1
淮山 1/2
芡實 1
蜜棗 2粒
薑 2片
frozen conch meat 2
lean pork 300g
American ginseng 19g
Yu Zhu 38g
Huai Shan 19g
Fox nuts 38g
candied dates 2
ginger 2slices
做法 Method
1. 螺頭解凍，去腸臟，飛水，刮淨污垢，洗淨。
Defrost conch meat. Remove the entrails from the conch. Scald. Scrape off the dirt and rinse.
2. 瘦肉洗淨，切大塊，飛水。
Rinse lean pork. Cut into large pieces and scald.
3. 淮山、玉竹、芡實、蜜棗、薑片同洗淨。
Rinse Huai Shan, Yu Zhu, Fox nuts, candied dates and ginger slices.
4. 將所有材料放入燉盅內，注入滾水4杯，隔水大火燉1/2小時，轉慢火燉3小時，以鹽調味即成。
Put all ingredients into a stewing pot. Add 4 cups of hot water. Stew over high heat for 1/2 hour. Reduce to low heat and cook for 3 hours. Season with salt. Serve.
材料 Ingredients
急凍螺頭 2個
瘦肉 1/2斤
花旗參 1/2
玉竹 1
淮山 1/2
芡實 1
蜜棗 2粒
薑 2片
frozen conch meat 2
lean pork 300g
American ginseng 19g
Yu Zhu 38g
Huai Shan 19g
Fox nuts 38g
candied dates 2
ginger 2slices
做法 Method
1. 螺頭解凍，去腸臟，飛水，刮淨污垢，洗淨。
Defrost conch meat. Remove the entrails from the conch. Scald. Scrape off the dirt and rinse.
2. 瘦肉洗淨，切大塊，飛水。
Rinse lean pork. Cut into large pieces and scald.
3. 淮山、玉竹、芡實、蜜棗、薑片同洗淨。
Rinse Huai Shan, Yu Zhu, Fox nuts, candied dates and ginger slices.
4. 將所有材料放入燉盅內，注入滾水4杯，隔水大火燉1/2小時，轉慢火燉3小時，以鹽調味即成。
Put all ingredients into a stewing pot. Add 4 cups of hot water. Stew over high heat for 1/2 hour. Reduce to low heat and cook for 3 hours. Season with salt. Serve.
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