份量 serving :３ - ４人ppl烹調時間 cooking ： １小時20分 1 hr 20 min效用 : 清熱 、潤肺、 去痰火 、利腎去水、 去腸濕熱Utility:Clear away heat, moisten the lungs, remove phlegm and fire, benefit the kidneys and remove water, remove intestinal dampness and heat不宜以下人士 :孕婦、體質寒涼、頭暈者、痛風者、尿酸者Not suitable for:Pregnant, those with cold constitution, those with dizziness, those with gout, and those with uric acid8 朵 (ea) 29g 曇花 Dried the Epiphyllum(Night-blooming Cereus) 2 朵 (ea) 30g 霸王花Hylocerlus undatus 5 隻 (ea) 249g (急凍) 雞腳 frozen chicken feet 187g 鹽醃豬脊骨 salted pork backbone50g 花生 Peanut with silk 50g 眉豆 Black-eyed pea1/3塊 (pc) 陳皮Tangerine peel1 片 (pc) 薑片ginger slided 2750 ml 清水water方法 : Method:1. 沖洗霸王花、曇花。然後一同浸泡15分鐘。再沖水數次，直至見浸泡水清。Wash the Dried Epiphyllum and Hylocerlus undatus.Soak them in clear water for 15 minutes.Then wash them serve times, until the water is clear. 2. 沖洗雞腳、豬脊骨(鹽醃) ，然後汆水。Wash the frozen chicken feet and salted pork backbone. Then blanch them. 3. 沖洗花生、眉豆，放入2750ml清水中，轉大火。Wash the Peanut and Black-eyed peas and putt hem in 2750ml water. Then turn to high heat.4. 5 分鐘後，放入雞腳、豬脊骨、薑片、陳皮，轉中火。Put the chicken feet, pork bone and Tangerine peel in the soup after 5 minutes of boiling. Turn to med-low heat. 5. 50分鐘後，加入浸泡的曇花、霸王花，轉中小火。Add the Epiphyllum and Hylocerlus undatus in after the 50 min boiling of step 4.Turn to low heat. 6. 20分鐘後，關火。Turn off the fire after 20 mins boiling of step 5. 完成Finish
