材料：
番薯 1個（約半斤）
梅菜 1兩
芥菜 半斤
瘦肉 4兩
冬菇 4朵
薑 3厚片
Ingredients：
1 sweet potato (about 300g)
38g preserved mustard green
300g mustard green
150g lean pork
4 dried black mushrooms
3 thick slices ginger
做法：
1. 冬菇去蒂，用水浸軟，洗淨，瀝乾水分。
2. 番薯洗淨，去皮，切塊，用清水浸過面，備用。
3. 梅菜切段，洗淨砂粒，擠乾水分。
4. 芥菜洗淨，切段；瘦肉洗淨，切薄片。
5. 煲內注入清水7杯，加入薑片、番薯及冬菇煲滾，下瘦肉及梅菜煲15分
鐘，最後加入芥菜煲10分鐘即成。
Method :
1. Remove stalks from black mushrooms and soak until soft. Rinse and drain.
2. Rinse sweet potato, peel and cut into pieces. Soak under water.
3. Cut preserved mustard green into sections, rinse off any dirt or sands and squeeze
dry.
4. Rinse mustard green and cut into sections; rinse and thinly slice lean pork.
5. Pour 7 cups of water in a pot. Put in ginger, sweet potato and black mushrooms.
Bring to boil. Put in lean pork and preserved mustard green and boil for 15
minutes. Put in mustard green and boil for 10 minutes. Serve.
Tips
此湯有降膽固醇、清腸排毒、預防感冒之效，而梅菜是芥菜醃製而成，與新鮮的芥菜一併煲湯，可加強利氣解毒之功效，而且湯味獨特。
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