🟢材料：
豬骨 300 克
蓮藕 2 節
紅蘿蔔 1 條
蠔豉 80 克
髮菜 5 克
鱆魚1 隻（已浸軟）
蜜棗 3粒
1 塊薑（或陳皮）
鹽 適量
🟢做法：
1️⃣ 鱆魚去皮撕走眼睛，清除內臟，洗淨切件。髮菜放一點油，浸泡 5 分鐘然後洗淨。蠔豉浸泡 5-10 分鐘，然後洗淨。
2️⃣ 蓮藕煲湯可去皮或不去皮均可，澈底清洗後切塊，切開的蓮藕浸泡在水中防止氧化。
3️⃣ 豬骨放薑和紹興酒汆水。
4️⃣ 燒滾一鍋水，加入紅蘿蔔、豬骨、鱆魚、蓮藕、蜜棗、薑，滾起後轉小火煲 1 小時。如喜歡喝老火湯，可以煲 1.5 小時。
5️⃣ 湯煲了 1 小時後加入蠔豉煲 30 分鐘。
6️⃣ 最後把髮菜加進去，再煲 10 分鐘就可以了。加適量鹽調味出鍋。
🟢Ingredients:
Pork bones - 300g
Lotus root - 2 sections
Carrot - 1 piece
Dried oyster - 80g
Black moss - 5g
Dried octopus - 1 piece(pre-soaked)
Candied dates - 3
Ginger (or dried tangerine peel) - 1 piece
Salt - to taste
🟢Cooking Directions:
1️⃣ Remove the skin and eyes of the dried octopus, remove the internal organs, and cut into pieces. Add a little oil to the black moss, soak for 5 minutes and wash thoroughly. Soak the dried oyster in water for 5-10 minutes and then wash thoroughly.
2️⃣ Peel or do not peel the lotus root, thoroughly clean and cut into chunks. Soak the cut lotus root in water to prevent oxidation.
3️⃣ Blanch the pork bones with ginger and Shaoxing wine.
4️⃣ Bring a pot of water to a boil, add carrot, pork bones, dried octopus, lotus root, candied dates, ginger, and simmer for 1 hour on low heat. If you prefer the double-stewed soup, simmer for 1.5 hours.
5️⃣ After simmering for 1 hour, add dried oyster and continue to simmer for 30 minutes.
6️⃣ Finally, add the black moss and simmer for another 10 minutes. Add salt to taste and serve hot.
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