食材
細粉葛 Kudzu (Kudzuvine root, or fenge), small 1個/pc
紅蘿蔔 Carrot 1個/pc
炒扁豆 Fried white hyacinth bean 30克/g
花豆 White dutch runner bean 30克/g
眉豆 Black-eyed pea 30克/g
西施骨 Pork shoulder with bone 450-600克/g
薑 Ginger 2片/slices
水 Water 4公升/Liter
作法:
1 ：
西施骨汆水洗淨備用 Bring Pork shoulder with bone with a pot of cold water to a boil , then rinse and set aside.
2 ：
用鋼絲刷將粉葛皮省乾淨，去皮切件 Clean and peel the skin of kudzu, Cut into chunks.
3 ：
紅蘿蔔去皮切件 Peel and cut carrot into pieces.
4 ：
炒扁豆、花豆、眉豆浸水1小時 Soak the fried white hyacinth beans, white dutch runner beans, and black-eyed beans in water for 1 hour.
5 ：
煲滾水，下薑片及粉葛先，滾起轉中細火煲1小時 Bring the water to a boil in a pot, then add the ginger and kudzu. Simmer for 1 hour.
6 ：
再下其他材料，滾起轉中細火煲1小時 Add the remaining ingredients and simmer for another 1 hour.
7 ：
酌量加鹽調味 Season with salt to taste.