Shijin clam soup

Published Aug 30, 2021 at 22:29pm ET

Shijin clam soup

Food Material List

1 Meretrix meretrix Appropriate amount
2 Bean curd Appropriate amount
3 Pleurotus eryngii Appropriate amount
4 Black fungus Appropriate amount
5 Chinese Cabbage Appropriate amount
6 Fans Appropriate amount

Operational steps

1 Seat water in the pot, add the crushed ginger and boil over a big fire. Put the clams that have exhausted the sediment into the pot. When the clams open, they will be fished out one by one and put into the casserole. Remove froth from the upper layer of clam boiling water in the pot and drain the middle part of the water for reserve (there will be a little precipitation in the bottom water, discarding it).
2 Cut tofu into pieces, boil it in boiling water for 2 minutes, remove the gypsum odor and remove the water control reserve; pour clam soup into the soup pot, then pour chicken broth (or water), put tofu, apricot, abalone mushroom slices, foamed black fungus in, boil over high heat, boil for a few minutes, then add cabbage shredded, vermicelli.
3 After boiling the ingredients in the pot again, season with salt, add a little pepper, a little fragrant oil, and drop a few drops of rice vinegar before starting the pot. Pour boiling soup and assorted ingredients into a clam casserole and serve.

Tips

Tip: How to make clams spit sand: Rinse the clams and put them in a basin. Add enough water, drop a few drops of oil, add a spoon of salt and mix them well. Place the basin in the backlight for 2 hours. Before cooking, clean clam shells with a small brush.

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