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Описание: 西洋茶生魚豬腱紅蘿蔔湯
Grass carp and pork shank soup with water cress and carrot

Weather is very dry today. Boil this soup, it can help to keep moisturizing. It can also help to prevent flu and coughing.

⬇️⬇️English recipe follows⬇️⬇️
西洋菜生魚豬腱紅蘿蔔湯

材料：
西洋菜1斤
生魚1條（約1斤）
豬腱半斤
紅蘿蔔1個
南杏1兩
果皮2角
蜜棗4粒
薑3片

處理：
1. 西洋菜，加入粗鹽2湯匙，放入清水浸10分鐘，除去蟲滋。
2. 果皮、蜜棗及南杏，清水浸幾分鐘。
3. 生魚，打鱗，清除內贓，清水洗乾淨，擎乾水。
4. 豬腱，清水洗乾淨，切細舊。
5. 紅蘿蔔，去皮，清水洗乾淨，切細舊。
6. 果皮、蜜棗及南杏，清水沖洗乾淨。
7. 西洋菜，清水沖洗乾淨。
8. 大火煲滾1鑊水，放豬腱出水，水再滾起時，取出豬腱，清水沖洗乾淨，就可以保存鮮味。

烹調：
1. 大火在鑊內燒熱油1湯匙。
2. 另一邊，大火煲滾清水4升。
3. 轉中火，放生魚落鑊煎，加入薑片，兩面煎透。
4. 鑊，轉大火，水已煲滾，倒入鑊內，大火滾起，轉中火滾20分鐘。
5. 放隔篩在煲上，魚湯過濾到煲內，轉大火。
6. 豬腱、紅蘿蔔、蜜棗、果皮及南杏，放煲內，大火滾起。
7. 湯已滾起，放西洋菜入煲，冚蓋，再滾起。
8. 轉中慢火，煲90分鐘或以上。
9. 完成，可享用。

Grass carp and pork shank soup with water cress and carrot

Ingredients:
Water cress 1 catty
Grass carp 1 No. (About 1 catty)
Pork shanks 0.5 catty
Carrot 1 No.
South apricot kernels 1 tael
Dried orange peel 2 pcs
Candied dates 4 Nos.
Ginger 3 slices

Preparation:
1. Water cress, add in 2 tbsp of cooking salt. Put in water, soak for 10 minutes to remove insects or eggs.
2. Dried orange peel, candied dates and south apricot kernels, soak in tap water for several minutes.
3. The fish, get it scaled. Remove intestines. Rinse thoroughly. Drain.
4. Pork shanks, rinse thoroughly. Cut in small pieces.
5. Carrot, get it peeled. Rinse with tap water. Cut in small pieces.
6. Dried orange peel, candied dates and south apricot kernels, rinse with tap water.
7. Water cress, rinse thoroughly.
8. Heat up a wok of water. Put pork in water. Take them out once water boils up again. Rinse thoroughly. This can help to keep the tastes.

Steps:
1. Heat up 1 tbsp of oil at high flame in wok.
2. On the other side, boil up 4L of water at high flame in pot.
3. Turn to medium flame, put fish in wok. Add in ginger slices. Fry both sides of fish well.
4. The wok, turn to high flame. Water boils up. Pour into the wok. Heat up at high flame. Turn to medium flame to boil for 20 minutes.
5. Put a filter on top of the pot. Filter the fish soup in it. Turn to high flame.
6. Pork shanks carrot, candied dates, dried orange peel and south apricot kernels are to be put into the pot. Heat up at high flame.
7. Soup boils up, put water cress in the pot. Cover it up. Boil it up again.
8. Turn to medium-low flame. Boil for 90 minutes or more.
9. Complete. Serve.

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