Sauerkraut, balsam pear and clam soup(suan cai ku gua ha li tang )

Sauerkraut, balsam pear and clam soup

Introduction:

"It's delicious and sweet. Sour, sweet, salty, bitter and fresh in one soup, but the taste is clear and not confused. The taste has a sense of hierarchy. The mouth has a strong fresh and sweet taste of clams and pork, followed by the sour taste of pickles, the bitter taste of balsam pear, and finally the delicious taste is left between the lips and teeth, which makes the aftertaste endless. "

Production steps:

Step 1: wash balsam pear and sauerkraut and cut them into slices; wash clams and pork and put them on the plate

Step 2: put cold water into the pan, pour the clams in, cover the pan and fire

Step 3: wait until the water boils and the clams open completely, then add the pickled cabbage and balsam pear

Step 4: finally add pork and a little vegetable oil

Step 5: wait for the pork to boil, add salt, and turn off the fire

Step 6: such a delicious soup is ready. I can't help trying to make it. Let's start

Materials required:

Clam: 250g

Pork: 150g

Balsam pear: 50g

Sauerkraut: right amount

Vegetable oil: small amount

A small amount of gold

Salt: right amount

Precautions: 1. Boil clams in cold water, so they are easier to open their mouth. 2. The pork should be put last, so that the meat will not be boiled. 3. when the pork is boiled, the water will bubble. Remove the foam with a spoon. But those are not poisonous. Never mind cleaning. 4. Salt, monosodium glutamate and other accessories should not be added to the heat for a long time, so they should be put in the last place.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: other

Chinese PinYin : Suan Cai Ku Gua Ha Li Tang