材料：
– 蓮藕 1條
– 雪梨 2個
– 粟米 1條
– 栗子 300G
– 豬展 400G
– 雞腳 8隻
– 南北杏 30G
– 蜜棗 2顆
INGREDIENTS:
1 Lotus root
2 Peer
1 Corn
300g Chestnut
400g Pig Show
8 Chicken feet
30g South and North Apricot
2 Candied dates
INGREDIENTS:
1 pirasong lotus root
1 pirasong pear
1 pirasong Mais
300g chestnut
400g pork shank
8 pirasong chicken feet
30g sweet apricot kernels
2 pirasong dried mutcho dates
bahan:
1 buah akar teratai
2 buah sutlei
1 buah jagung
300g lotci/chestnut
400g daging babi
8 ceker ayam
30g Langpahang/aprikot
2 buah kurma
做法：
Step:
1. Wash the ingredients. Peel the lotus root and peer, and cut into pieces with the chestnut rice.
2. Put the chicken feet and pig show in the pot, boil the water and set aside.
3. Soak the millet in hot water for about 10 minutes, then use a knife to remove the shells and peel.
4. Add 2 liters of water to the pot, and put all the ingredients in after boiling.
5. After boiling on high heat for 30 minutes, turn to low heat for about 1.5 hours.
6. Season with salt.
STEPS:
1.Hugasan ang lahat ng sangkap. Balatan ang lotus root at pear, hiwain ito kasama na ang mais
2. Ilagay ang chicken feet at pork shank sa pot. Linisin at i blanch ito. Itabi muna.
3. Ibabad ang millet sa mainit na tubig ng 10 minuto saka gumamit ng kutsilyo para maalis ang dumi
4.Magpakulo ng 2 liters na mainit na tubig at ilagay lahat ng sangkap sa loob ng pot.
5. Pakuluin ito ng 30 minuto, ilagay sa low fire ang apoy at pakuluin ng 1.5 oras.
6. Lagyan ng asin pagkatapos.
1. Cuci bersih semua bahannya.Kupas akar teratai dan sutlei,lalu potong-potong.jagung jg dipotong-potong.
2. Masukkan ceker ayam dan daging babi ke dalam panci, rebus sebentar.buang airnya.cuci bersih dan sisihkan.
3. Rendam lotci/chestnut dalam air panas selama sekitar 10 menit, lalu kupas kulitnya menggunakan pisau.
4.Tambahkan 2 liter air ke dalam panci, rebus airnya,setelah mendidih masukkan semua bahan.
5.Setelah direbus selama 30 menit dengan api besar, rebus kembali dengan api kecil selama sekitar 1.5 jam.
6. Terakhir tambahkan garam kemudian matikan api.
