Clam and Chieh qua soup(ha li jie gua tang )

Clam and Chieh qua soup

Introduction:

"I've eaten too much fish and meat. Let's have a bowl of light clam and Chieh qua soup. Clearing heat, relieving heat, diuresis, detumescence

Production steps:

Step 1: peel and slice Chieh qua, lean meat and ginger.

Step 2: in a hot pan, add ginger slices, pour in 1000ml cold water, add clams and bring to a boil.

The third step: add the Chieh qua, boil it and skim off the surface floating foam.

Step 4: cook slightly for 1 minute, then add lean meat and seasoning.

Step 5: finally, add 5g peanut oil.

Materials required:

Clam: 350g

Chieh qua: 100g

Lean meat: 50g

Ginger: 5g

Salt: 3G

Chicken juice: 5g

Note: choose clams to pay attention to a little break to see if it is fresh; boil clams must be boiled with cold water, and midway had better not touch it, let it automatically open the shell; water to add as much as possible, because the clams with sand, so the final soup, generally will leave the bottom of the soup do not; clams are seafood, salty and delicious, so salt and monosodium glutamate as little as possible Let's go.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: light

Chinese PinYin : Ha Li Jie Gua Tang