猪筒骨或脊骨500克（Pork bone 500 g）
西洋菜200-300克（Watercress 200-300g）
胡萝卜 50克（Carrot 50g）
姜片 10克（姜片 10克）
煲汤蜜枣1个（A candied date）
盐 （Salt）

 

 

西洋菜猪骨汤是粤港地区著名的汤水之一，人们相信它不但有营养还有清热降火的功效。

 

1、首先，我们要准备猪骨500克左右。放到冷水锅里煮，水开了以后，再煮2分钟，这期间你会看到很多浮沫。

2、把猪骨捞出来清洗干净。

3、另外取一个煲汤的砂锅，把猪骨放入，再把屏幕显示的其他配料一起放入，加入800-900毫升水。

4、大火烧开，可能还会有浮沫，就把它撇去。转小火煮50分钟左右。

5、放入200-300克Watercress. 大火烧开后转中火煮5分钟，你也可用小火煮更长时间，但我喜欢蔬菜更新鲜一些的口感。

6、最后，放一点盐来调味。

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Watercress soup is a popular soup in the cantonese cuisine, it is believed to be nutritious as well as being beneficial in cooling down what the Chinese believe to be the inner heat. 

 

First prepare 500grams of pork bone place into a cold pot of water, after it has come to a boil let it cook for 2 minutes before turning the heat off. the water will become very foamy.

 

Strain the pork bone and wash clean

 

Prepare a ceramic stew pot and place the pork bone inside and add in all the ingredients shown on the screen and add in 800-900 ml of water

 

After it comes to a boil, remove any foam that comes to the surface and let it cook on low heat for 50 minutes 

 

Add in 200-300grams of watercress. turn the heat back on high and after it boils turn it down to medium heat and cook for 5minutes,  I personally prefer the veggies to be slightly crunchy but you can cook it for even longer on low heat.

season with a bit of salt