Roach clam soup
By VicentaLakin
This time, the clams are so fat, they're so fresh for cooking, they're so delicious。
Recipe Recommendations
- white radish 1 piece
- clams 500G
- broth appropriate amount
- No seasoning required appropriate amount
- salty and fresh
- cook
- an hour
- simple
Steps for Roach clam soup
1
COOK A POT OF PIGBONE SOUP FOR HIGH SOUP. THE SOUP CONTAINS 1 KG OF PIG BONES (FLYING WATER BEFORE THE CUP, REMOVAL OF A PORTION OF SALT), 2.3 L WATER AND THREE GINGERS, WHICH CAN BE BOILED FOR AN HOUR. I USED SMOKED PIG BONES. THEY WERE SALTY, SO I DIDN'T NEED SALT. SMOKED PIG BONES CAN BE REPLACED WITH COMMON SOUP PIG BONES, BUT MADE WITH SALT ONE NIGHT IN ADVANCE, BEFORE THE SOUP COMES OUT WITH WATER, WITH NO WHITE FOAM AND SOME SALT。
2
The clams are clean。
3
It takes about 15 minutes to get a proper amount of pigbone soup in the pot with a sliced white radish. Add the clams and boil the fire. The extra pigbone soup is frozen and can be used as a noodle base or for cooking with high soup。
4
It's over。Roach clam soup Make Tips
1. smoked pig bones/smokedporkbone, very salty, boiling water for at least five minutes before turning it off. 2. if you use common pig bones, add salt as appropriate, as the clams from the sea also carry their own salt。