Dried Shachong spare ribs and vermicelli soup(gan sha chong pai gu fen si tang )

Dried Shachong spare ribs and vermicelli soup

Introduction:

"Sand worms are the seafood specialty of our village. Fresh sand worms are usually steamed and stored for a long time. They can be stewed, porridge or fried to taste delicious. But there's sand. Make sure it's clean. It is said that the sand worm is rich in protein, fat, calcium, phosphorus, iron and other nutrients. It has high medicinal efficacy and dietotherapy value. It has the effects of lowering blood pressure, curing dampness and preventing cancer. It is cold in nature, sweet and salty in taste. It has the effects of nourishing yin and reducing fire, clearing lung and tonifying deficiency. I don't know if it is, but the taste is delicious, which can be directly tasted by ordinary people like us

Production steps:

Step 1: the so-called sand worm, really a lot of fine sand, if not clean, it will be delicious and sand. One end of the Sandworm is something like a small claw. We call it Sandworm pedicle. First of all, we need to remove it.

Step 2: if you are cooking soup or frying, use scissors to cut it vertically from the middle (if you are cooking porridge, use simple triangle horizontally), as shown in the figure

Step 3: after the hot pot, stir fry the fragrance in a small fire.

Step 4: rinse the fried sand and soak in water for half an hour.

Step 5: put the washed spareribs, worms and water into the casserole and cook over high heat.

Step 6: after boiling, skim the foam.

Step 7: turn the simmer, cover and simmer for two hours.

Step 8: wash the vermicelli and soak them in water for use.

Step 9: after two hours, add the soaked vermicelli, bring to a boil, add salt and serve.

Materials required:

Sandworm: 60g

Ribs: 100g

Fans: 50g

Water: four small bowls

Salt: right amount

Note: 1, the water should not be too much soup, this is the material of three small bowls of soup, put four bowls of water, boil to the pot is appropriate. 2. Stir fry the dried sand worm on low heat, slowly stir up the fragrance, without oil, the sand worm itself has a light salty taste, so I did not put salt to stir fry together, whether to add salt to stir fry depends on personal taste.

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: Original

Chinese PinYin : Gan Sha Chong Pai Gu Fen Si Tang