秋冬季节的时令靓汤：雪梨马蹄炖骨头汤，既清甜好喝又润肺止咳去火一定要试试哦！ \n

By BOBO蒲公英的自由\t创意料理组

用料

• 猪扇骨 500克
• 马蹄 200克
• 雪梨 1个（250克）
• 盐 适量
• 清水 2000毫升

做法步骤

1、首先将所需食材备好。

2、用盐将雪梨的表面搓洗干净后切开去核后切成大块备用。

3、马蹄削去外皮洗净备用。

4、猪扇骨砍成大块洗净后放入电压力锅中或者普通汤锅中。

5、把雪梨和马蹄也一起倒入压力锅中。

6、加入2000毫升清水。

7、盖上锅盖启动煲汤模式压力煮25分钟或者用普通汤锅大火煮开后转小火慢炖1.5个小时左右。

8、完成煲汤模式自动排完气后开盖加入适量盐调味即可。

9、马蹄和雪梨具有润肺化痰、止咳生津等作用，处在特殊恢复时期喝上一碗雪梨马蹄骨头汤更能帮助人体的康复。

10、秋冬季节气温变化大，特别容易干燥上火喉咙不舒服也很适合喝的汤水。

11、简单易做的季节时令汤，喜欢的也来试试吧！

小贴士

1:止汤的份量适合3-4人量。\n2:亦可选用等量的瘦肉代替猪扇骨使用。

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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