Razor clam and pork tripe soup(cheng gan zhu du tang jie sai si fang cai )

Razor clam and pork tripe soup

Introduction:

"Razor clam meat is rich in protein, calcium, magnesium, iron, selenium, vitamin A and other nutrients. It tastes delicious and has high nutritional value. It has the function of tonifying deficiency; pork tripe tastes sweet and slightly warm. It can return to the spleen and stomach channels; tonify deficiency and damage, and strengthen the spleen and stomach; stewing razor clam and pork tripe together not only tastes delicious, but also has a very good tonic effect on the intestines and stomach, which is very suitable for this cold and dry season!"

Production steps:

Step 1: rub the inside and outside of the pork belly with salt or raw powder repeatedly to remove the dirt and mucus;

Step 2: blanch with a little white vinegar in a cold water pan for 15 minutes, remove and wash, cut into 1cm wide strips;

Step 3: soak the razor clam in warm water for 20 minutes, remove the sandbags and wash with clean water twice to remove the fishy smell;

Step 4: put the processed main material, seasoning (except salt) and water into the pot;

Step 5: close the lid of the pot, and start the function of big bone soup and good soup;

Step 6: after cooking, sprinkle salt, stir ingredients evenly and serve.

Materials required:

Pork tripe: 500g

Ginger: 3 tablets

Cooking wine: 10 ml

Water: 1400ml

Dried razor clam: 80g

White pepper: 5

Salt: 3 G

Precautions: 1. Clean the pork tripe to avoid peculiar smell; 2. Soak the dried razor clam thoroughly with warm water for a while; 3. Dip the soup residue with raw soy sauce when eating.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: light

Chinese PinYin : Cheng Gan Zhu Du Tang Jie Sai Si Fang Cai