川貝海底椰豬骨湯 (Coconut Soup)

星期六的早上，趁著女兒老公未起床的空檔。快快的預備好材料煲湯。

材料如下：（各類材料適量就好）
川貝，海底椰，豬骨，陳皮，蜜棗，龍眼乾，南北杏及杞子，雪耳。

川貝先浸半小時
豬骨飛水備用
陳皮浸軟起囊
材料加水大火煲半小時，再慢火煲1個半小時。

最後半小時加入南北杏，杞子, 雪耳。

一點都不苦，很容易入口，又幫助止咳嗽。很容易煲的，大家可以試下啊！  

On Saturday morning, I took advantage of the time when my daughter and my husband didn’t get up. Quickly prepare the ingredients for soup.

The materials are as follows: (All kinds of materials are good in moderation)
Chuanbei, seabed coconut, pork bone, tangerine peel, dates, dried longan, north and south apricots and wolfberries, snow fungus.

Soak the chuanbei for half an hour.
Pork bones fly in water for later use.
The tangerine peel is soaked and softened.
Add water to the boil for half an hour, and then simmer for 1 and a half hours.

In the last half hour, add the north and south apricots, wolfberries, and snow fungus.

It’s not bitter at all, it’s easy to eat, and it helps to stop coughing. It’s easy to cook, you can try it!

「神愛世人，甚至將他的獨生子賜給他們，叫一切信他的，不至滅亡，反得永生。」
（約翰福音3:16）

‘ “For this is how God loved the world: He gave his one and only Son, so that everyone who believes in him will not perish but have eternal life.’
John 3:16