西洋菜鮮陳腎湯 Watercress With Fresh And Dried Gizzard Soup **CC Eng. Sub**

🟢材料：
西洋菜 350克
豬腱 300克
火雞腎2個 200克
陳腎2個 80克
南北杏 30克
陳皮 3克
蜜棗 3粒
鹽 適量
蔥 1根、薑 1塊、少許紹興酒（汆水用)

🟢做法：
1️⃣ 將西洋菜用鹽水浸泡10分鐘，洗淨備用。
2️⃣ 陳皮浸軟去瓤、南北杏、蜜棗洗淨備用。
3️⃣ 火雞腎、豬腱、陳腎加薑、蔥和少許紹興酒汆水3分鐘，撈出洗淨備用。
4️⃣ 把所有材料放入湯鍋中小煲1小時，喜歡老火湯的煲1.5至2小時，加入適量鹽調味。

❤️溫馨提示​：有痛風的朋友應避免飲用老火湯。

🟢Ingredients:
Watercress - 350g
Pork Shank - 300g
Turkey Gizzards (2 pieces) - 200g
Dried Gizzards (2 pieces) - 80g
Apricot Kernels - 30g
Dried Tangerine Peel - 3g
Candied Dates - 3 pieces
Salt - to taste
Spring onion 1 stalk, Ginger 1 piece, A small amount of Shaoxing wine (for blanching)

🟢Cooking Directions:
1️⃣ Soak the watercress in salted water for 10 minutes, then wash and set aside.
2️⃣ Soak the dried tangerine peel until softened, then remove the pith. Wash the apricot kernels and candied dates. Set aside.
3️⃣ Blanch the turkey gizzards, pork shank, and dried gizzards in boiling water with ginger, spring onion, and a small amount of Shaoxing wine for 3 minutes. Scoop out and wash, set aside.
4️⃣ Place all the ingredients in a soup pot and simmer on low heat for 1 hour. Simmer for 1.5 to 2 hours if you prefer double-stewed soup. Season with salt to taste.

❤️ Friendly reminder: Individuals with gout should avoid drinking double-stewed soup.

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