Prep 0 mins
Cook 20 mins
Ready-in 0 mins

Ingredients

黑豬肉200g
蘿蔔(櫻島蘿蔔)200g
白菜 1/8個
鴻喜菇1包
青江菜1株
胡蘿蔔1/2根
長葱 1本
薑(切細絲)1/2片
味滋康烤飛魚鍋高湯 1包
 
推薦的結尾〆料理
烏龍麵適量

Instructions

  1. 大白菜切好入口大小、長葱切斜段、胡蘿蔔切略粗的細條、鴻喜菇切除根部掰散。青江菜切3cm長。蘿蔔去皮切亂刀塊後水煮撈起備用。
  2. 將「烤飛魚鍋高湯」倒入鍋中加熱,待滾開後,放入青江菜以外(1)的食材,最後加入黑豬肉、薑絲後煮至鍋中食材都煮熟。
  3. 最後加入青江菜稍微煮一下即可起鍋。
    1. ※推薦將吃剩餘的火鍋高湯加烏龍麵煮結尾料理喔!

      Nutrition Facts

      Serving Size

      Amount Per Serving

      Calories
      Calories from Fat
      % Daily Value*
      Total Fat
      Saturated Fat
      Trans Fat
      Unsaturated Fat
      Cholesterol
      Sodium
      Total Carbohydrate
      Dietary Fiber
      Sugar
      Protein

      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

      Calories: 2,000 2,500
      Total Fat Less than 65g 80g
      Saturated Fat Less than 20g 25g
      Cholesterol Less than 300mg 300 mg
      Sodium Less than 2,400mg 2,400mg
      Total Carbohydrate 300g 375g
      Dietary Fiber 25g 30g

      Calories per gram:

      Fat 9 • Carbohydrate 4 • Protein 4