椰子豬腱山斑魚湯

材料：
山斑魚　 12両
椰子肉　 半個
豬腱　 4両
紅棗　 10粒（去核）
陳皮　 2両
Ingredients：
450g Shan Ban fish
1/2 coconut flesh
150g pork shin
10 red dates (cored)
2 quarter dried tangerine peel
做法：
1. 陳皮用水浸軟，刮去瓤。
2. 椰子肉洗淨，切條。
3. 豬腱洗淨，飛水，瀝乾水分。
4. 山斑魚處理乾淨，洗淨，抹乾水分，下油鑊煎至兩面微黃，隔去油分。

5. 燒滾清水12杯，放入全部材料，大火煲20分鐘，轉小火煲2小時，下鹽調味即成。
Method :
1. Soak dried tangerine peel until soft. Scrape off the pith.
2. Rinse coconut flesh. Cut it into strips.
3. Rinse, scald and drain pork shin.
4. Gut and rinse Shan Ban fish, wipe dry. Heat oil and fry the fish until light brown, drain the oil.

5. Bring 12 cups of water to the boil. Put in all ingredients and boil over high heat for 20 minutes. Turn to low heat and simmer for 2 hours. Season with salt and serve.

●食譜及圖片提供：圓方出版社