CHINESE SOUP 2 -Rainbow Crab Meat /Far Gow Soup 彩虹蚧肉花膠羮

Ingredients:-
4 pcs soaked dried Far Gow (Dried fish air bladder)
2 pcs Blue Swimmer Crabs ( steam & shell)
1/2 can Bamboo shoot (sliced)
1/2 bowl carrot (shred)
1/2 See Guar (sliced)
1 box bean curd (sliced)
1 big can chicken broth.
Some black moss (soak & drain)

材料：-
薄身花膠 4 只。
籃蚧 2 只（蒸熟取肉）
筍肉半罐（切絲）
甘筍半條（切絲)
絲瓜半條（去角皮、去襄切絲）
軟豆腐 1 盒（切幼絲）
大清鳮湯 1 罐,
髮菜 少量（浸軟瀝干）

Method:-
1) Far Gow cook in hot water with 2 stalks of spring onion & ginger,
bring to boil for half hour, off fire & let cover on until cool down,
bring to boil again for 15 mins., off fire cover until cool,
then the Far Gow should become white and tender.
(if not done, repeat these steps again) Bring out and sliced.
2) Boil the chicken broth with one more can of water.
Put Far Gow in cook for 20 mins,
add all the other ingredients except the crab meat. Cook for 15 mins.
3) Seasoning with light soy, white pepper, sesame oil, wine & salt.
Then add 2 tbsp water-chestnut powder mix with half bowl of water,
stir into the soup until thicken, switch off.
Add in the crab meat mix well & serve!

做法：-
1） 花膠放熱水中，加入葱 2 条及羌數片煮半小時，熄火冚蓋焗至凉，
再開火煮15 分鈡, 熄火再焗至冷郤，此時花膠應是白色及柔軟
(如未成，重覆以上做法）取出切絲待用。
2 ）雞湯加一罐清水同煮滾，加入花膠煮 20 分鐘，再加入所有材料蚧肉除外，
煮 15 分鐘。
3） 下生抽、古月粉、麻油、酒及鹽稠味，馬蹄粉 2 湯匙開半碗水攪勻,
倒入湯中拌至湯收濃。 熄火，加入蚧肉拌勻，盛起上桌。