Clam and mutton tripe soup-You Are Foodie

By William
21

Clam and mutton tripe soup

Yesterday, I went to the hospital to recheck my thyroid gland. When I came home, Brother Gan took me to the vegetable market. When I saw that there was mutton tripe, I wanted to have a try!Brother Gan went home and read a lot of food channel textbooks. He learned to clean the tripe very well. After I cooked it, I found that it had no peculiar smell. It was crisp and crisp. The soup was fresh and sweet, and the wine was mellow and delicious!

Main Ingredients

Auxiliary Ingredients

Chinese wolfberry appropriate amount
Chinses angelica 2
ginger 8 pieces

Seasonings

White sugar 1-2g
Chicken essence appropriate amount
salt appropriate amount
wine 4 scoops

The water temperature of hot mutton tripe is 60-70 ℃, and the black film cannot be scraped off if it is too high.Mutton tripe needs to be cut into larger pieces, which will shrink when boiled.This soup can be steamed or boiled. I want to hurry up, so I choose to use an electric pressure cooker.

Step 1 . Use 60-70 ℃ hot water to scald the tripe (the water at the bottom of the pot is slightly bubbling), and use a blunt knife to scrape away the black matter. Rub with salt, white vinegar, baking soda and flour, and then wash with warm water for standby.

Step 2 . Mutton tripe is cut into larger pieces. I only use half of it.

Step 3 . Rinse clams and soak them in water for a while.

Step 4 . Boil 4 pieces of small ginger slices with cold water.

Step 5 . After the water is boiled, add the chopped tripe.

Step 6 . Add the wine, continue to boil, remove the foam, remove the ginger slices, and wash the tripe with warm water.

Step 7 . Drain the mutton tripe with 3 spoons of old wine and marinate for 20-30 minutes.

Step 8 . Cut the lean meat into large pieces, cook it in cold water, remove the foam, and wash it with warm water.

Step 9 . Add the washed lean meat into the tripe.

Step 10 . Add 4 slices of ginger.

Step 11 . Add 2 pieces of angelica.

Step 12 . Add soaked dried razor clams.

Step 13 . Add proper amount of boiled water, and then add water for soaking dried razor clams.

Step 14 . Add 1 drop of white sugar to make it fresh. Press the tendons with an electric pressure cooker until cooked.

Step 15 . After pressing, add salt and chicken essence.

Step 16 . Add 0.5-1 teaspoon of old wine.

Step 17 . Sprinkle with red wolfberry and serve!

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