🐓🐖 雞腳豬骨湯😋 (想睇多啲記得(訂閱))

⬇️⬇️English recipe follows⬇️⬇️
雞腳豬骨湯

材料：
花生4兩
眉豆4兩
排骨1斤
節瓜2個
雞腳1磅
蜜棗4粒
螺片 （如有）

處理：
1. 大火在煲內煲滾水1升。
2. 放雞腳、花生及眉豆。
3. 排骨，清水洗乾淨，擎乾水。
4. 水滾，放螺片及蜜棗，滾起，擎乾水，清水沖洗乾淨，擎乾水，放回所有材料落煲，同時加入排骨。
5. 加入水6升。

烹調：
1. 大火滾起，轉中火煲25分鐘。
2. 節瓜，輕手刨去皮，清水洗淨。
3. 湯轉大火，滾起，放節瓜，滾起後，冚蓋，轉中慢火，煲1小時30分鐘。
4. 轉大火，湯已完全滾起，熄火，焗30分鐘。
5. 已焗了30分鐘，開大火，滾起湯，即時轉中慢火，再煲30分鐘。
6. 完成 ，可享用。

Pork bone soup with chicken feet

Ingredients:
Peanuts 4 taels
Black~eyed pea 4 taels
Pork ribs 1 catty
Fuzzy melon 2 Nos.
Chicken feet 1 lb
Candied dates 4 Nos.
Sliced whelks (if any)

Preparation:
1. Heat up water 1L at high flame in pot.
2. Put chicken feet, peanuts and black~eyed pea.
3. Pork ribs, rinse with tap water. Hang dry.
4. Water boils up, put whelks and candied dates. Wait for boiling up. Hang dry. Rinse thoroughly. Hang dry. Put all the ingredients into pot, put pork ribs at the same time.
5. Add water 6L.

Steps:
1. Heat up at high flame. Turn to medium flame after boils up. Boil for 25 minutes.
2. Fuzzy melon, peel its skin lightly. Rinse thoroughly.
3. The soup, turn to high flame, put fuzzy minutes, cover up the pot after boils up. Turn to medium~low flame. Boil for 1.5 hours.
4. Turn to high flame. The soup has been totally boiled up. Turn off fire. Leave it for 30 minutes.
5. Turn to high flame after 30 minutes. Turn to medium~low flame after the soup boils up. Boil for 30 minutes more.
7. Complete. Serve.

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