Clam and balsam pear soup(sha ha ku gua tang )

Clam and balsam pear soup

Introduction:

Production steps:

Step 1: required materials: spareribs, angelica, clams, balsam pear

Step 2: wash spareribs, add angelica, water, cover and press for 20 minutes

Step 3: divide the balsam pear into four parts and remove the core

Step 4: divide the balsam pear into four equal parts and remove the core

Step 5: slice bitter melon slices for later use

Step 6: rub the clams repeatedly until the water is clear.

Step 7: add the clams into the pressed spareribs soup

Step 8: when clam shell is open, add bitter melon slice, salt, chicken essence and pepper to taste and boil.

Step 9: serve the soup

Step 10: Cream clam soup. Good soup in summer!

Materials required:

Ribs: 500g

Meretrix meretrix: 500g

Balsam pear: 250g

Angelica: right amount

Salt: a little

Chicken essence: a little

Pepper: a little

Note: clam is a cold food, diarrhea, gastrointestinal bad people eat less. The use of Angelica with ingredients, to reduce cold, fishy effect. You can add green onion, taste more delicious (someone at home is picky, so did not add) ribs can also be replaced by lean meat, soup time is shorter, delicious, can also be stewed clam and balsam pear, more water, heat, lower liver fire

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: light

Chinese PinYin : Sha Ha Ku Gua Tang