如何制作花蛤汤?
Ingredients:
- 1.5 kg (3.3 lbs) of water
- 100 g (3.5 oz) of dried flower clams
- 500 g (1.1 lb) of pork ribs, cut into 2 cm (0.8 in) pieces
- 500 g (1.1 lb) of pork belly, cut into 2 cm (0.8 in) pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp (5 ml) of black peppercorns
- 1 tsp (5 ml) of white peppercorns
- 1 tsp (5 ml) of dried parsley
- 1 tsp (5 ml) of dried oregano
- 1 tsp (5 ml) of salt
- 1 tsp (5 ml) of black peppercorns
- 1 tbsp (15 ml) of vegetable oil
Instructions:
- Rinse the flower clams and pork ribs thoroughly.
- Add the water, flower clams, pork ribs, pork belly, onion, garlic, black peppercorns, white peppercorns, parsley, oregano, salt, and black peppercorns to a large pot.
- Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the clams are tender and the pork is cooked through.
- Serve hot with crusty bread.
Tips:
- For a richer soup, use more flower clams or pork ribs.
- You can also add other vegetables to the soup, such as carrots or celery.
- Serve with a side of crusty bread, such as rye or sourdough.
- Flower蛤汤 can be stored in the refrigerator for up to 3 days.