Pig's Spleen Soup (Serve 3)
材料：
燈芯花10紮
淮山1.5兩
百合1兩
豬橫
一個
生薑4片
陳皮1小片
瘦肉1斤
清水6碗
海鹽 適量
1淮山浸水過夜。
Soak Chinese Yam in water overnight.
2挑去豬橫
的白脂和筋膜。
Remove fat and membrane of Pig Spleen.
做法：
1.各藥材洗淨，淮山用清水浸泡過夜。百合及燈芯花用清水浸泡30分鐘。
2.豬橫
洗淨，挑去白脂及筋膜。瘦肉汆水，切件、洗淨。
3.陳皮浸軟後，刮去內瓤。
4.高身煲內注入清水，煮沸後放入所有材料，再煮沸後，收中慢火煮1.5小時，下海鹽調味即成。豬橫
可蘸點豉油食用。
心得
此湯適合在初夏飲用，具有健脾去濕，潤燥清熱功效。
A summer delicacy that helps to remove internal wetness and heat.
Ingredients:
10nos Rush Pith
1.5tael Chinese Yam
1tael Lily bulb
1no Pig Spleen
4slices Ginger
1slice Tangerine Peel
1catty Lean Pork
6bowls Water
Pinch of Sea Salt
Method:
1.Clean all ingredients.Soak Chinese yam in water overnight.Soak lily bulb and rush pith in water for 30minutes.
2.Wash pig spleen and remove fat and membrane.Water blanche pork,slice and wash.
3.Soak tangerine and remove pith.
4.Add water to saucepan and bring to boil.Add all ingredients and returnsoup to boil.Switch to slow fire and cook for 1.5hours.Add sea saltto taste.Cooked pig's spleen could ve served with light soy sauce.
許懿清
註冊中醫師、柏林醫務中心負責人，享受烹飪之樂，又擅長於利用各色治療藥膳，寓養生保健於美食當中。
