Wen-ho, San-po soup
By VicentaLakin
The table, the cup, the greasy fish, too much meat, a bowl of fresh eyes, and a nice, greasy taste. The soup is so necessary, it's so warm and cozy
Recipe Recommendations
- meretrix 500G
- white radish 800g
- carrot 400g
- sweet corn 300g
- ribs 500G
- laojiang appropriate amount
- salt appropriate amount
- salty and fresh
- stewed
- an hour
- simple
Steps for Wen-ho, San-po soup
1
Buying a toad cleans the shell with a brush, then adds a spoonful of salt bubbles, twice in transit2
Bone in the pot3
Bone's dry water, old Ginger's4
The casserole is filled with six cents of pure water5
Put it in the old ginger and ribs, burn the fire, and then change the fire. Guy6
White radish to cut the piece7
Carrot cut the slash with white radish8
Take another pot to boil water, put it in the toad, and when it opens again, the toad's shells will open and the clam will be washed again. After cleaning up the interior, the asphalt's back up9
Cut the corn into little pieces10
When the carrots and the carrots are down to eight or nine minutes and they're in the corn11
Cleaning up the toads and pouring them into the casserole can shut the fire for a moment12
A bowl of fresh and fresh nutrients. SoupWen-ho, San-po soup Make Tips
It's better to buy a toad one night ahead of schedule for clean water and make the sand clean. After the water, it's recommended to be washed one by one, so the sand can be washed