簡易滾湯｜豬潤瘦肉枸杞蛋花湯 Lean pork, pig liver, goji leaves a

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枸杞是春夏常見的蔬菜，味道略帶甘苦，通常會配以肉片、豬膶滾湯。對小朋友來說這道湯水不易入口，不過湯水有清肝明目、養肝益腎、開胃健脾、清熱止渴，十分適合春夏天飲用，而且湯料可作餸，實在是經濟又有益。 枸杞又稱作枸杞菜、天精菜。味苦甘而涼，主要功效包括清肝明目、寧神安睡、預防血管硬化、延緩衰老、補血及提高免疫力、開胃健脾及清熱解毒。並含有豐富蛋白質、碳水化合物、維他命B及C、粗纖維及胡蘿蔔素。枸杞對肝臟特別有益，因為其葉片內含有甜菜鹼和枸杞葉蛋白素，能清除肝臟內毛細血管所積存的毒素。

製作時間: 1小時內
份量人數: 3-4人

食材
枸杞 Goji leaves 300克/g
瘦肉 Lean pork 100克/g
豬膶 Pig liver 150克/g
雞蛋 Egg 2隻/pcs
薑 Ginger slice 4片/slices
杞子 Goji berry 10克/g
水 Water 2公升/L

調味料
鹽 Salt ½茶匙/tsp
生抽 Soy sauce 2茶匙/tsp
蠔油 Oyster sauce 2茶匙/tsp
紹興酒 Shaoxing wine 2茶匙/tsp
糖 Sugar 1茶匙/tsp
胡椒粉 Pepper powder 少許/A a pin
生粉/Cornstarch 2茶匙/tsp

作法:
1 ：


材料 Ingredient
2 ：


瘦肉切薄片 Slice the lean pork thinly.
3 ：


泡水30分鐘，期間換2-3次至沒有羶味 Soak in water for 30 minutes, changing the water 2-3 times until there is no gamey smell.
4 ：


豬膶切厚片 Cut the pig liver into thick slices.
5 ：


泡水30分鐘，期間換5-6次至水乾淨沒有血水及豬膶片略脹 Soak in water for 30 minutes, changing the water 5-6 times until the water is clean with no blood and the pig liver slices are slightly swollen.
6 ：


瘦肉片及豬膶片瀝水及印乾 Drain the sliced lean pork and pig liver and pat dry
7 ：


各下半份調味料醃30分鐘 Marinate with half of the seasoning for 30 minutes each.
8 ：
枸杞浸水30分鐘 Soak the goji leaves in water for 30 minutes.
9 ：


逆方向退出枸杞葉，期間小心被尖刺刺傷 Carefully remove the leaves in the opposite direction to avoid being pricked by thorns.
10 ：


枸杞葉清洗2-3次至乾淨 Wash the goji leaves 2-3 times until clean.
11 ：


枸杞莖剪短備用 Cut the goji stems short and set aside.
12 ：


煲滾水，下薑片及枸杞莖 Boil water, add ginger slices and goji stems
13 ：


大火滾10分鐘至出味 Boil on high heat for 10 minutes to release the flavor.
14 ：


撈起枸杞莖，下瘦肉片及豬膶片滾5分鐘 Remove the goji stems, add the sliced lean pork and pig liver, and boil for 5 minutes.
15 ：


?起淨泡，撈起瘦肉片及豬膶片 Remove any foam, then remove the sliced lean pork and pig liver.
16 ：


下枸杞葉煮至滾起後撈起 Add goji leaves and cook until they come to a boil, then remove.
17 ：


雞蛋拂勻，慢慢下湯中成蛋花湯 Whisk the eggs and slowly pour into the soup to form egg drop soup.
18 ：


將湯料回鑊，下杞子即成 Return the soup ingredients to the pot, add goji berries, and it's ready to serve.

- 食譜來源 : https://cook1cook.com/recipe/55259
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