Recipe: Bamboo scallop scallop soup

Home Cooking Recipe: Bamboo scallop scallop soup


Dolphin, Xiaoyan also. - "Said the text" Many people know that Japanese porpoise ramen soup is very famous. In Japanese, "dolphins" refer to domestic pigs, edible pigs, and porridge soup is pork bone soup. But in fact, in the ancient Chinese text, porpoises also refer to piglets, which refer to pigs. Traditional porridge soup is said to be made with pig bones, but I really think that the soup made from pig bones is too greasy and the cholesterol is high, so it is better to use pork tail bones to soup. It is convenient and quick to control with the pressure cooker, and there is no need to worry about the sorghum caused by cooking for too long. The bamboo glutinous rice is rich in nutrients and delicious in taste. It has been listed as one of the "Grass Bazhen" since ancient times, and it is also known as the queen of bacteria. I love her unique taste, soft and crunchy, it feels super fun to eat! The scallops are fresh, I usually grab the scallops, I don’t see the quantity, you look at it yourself. Don't put the pot too early, otherwise the scallops are tasteless. The end of celery is the finishing touch, it is recommended not to omit, turn off the fire and then down.



  1. Wash the bamboo stalks gently and rinse for 15 minutes.

  2. Wash the pig's tail bone and add some water to the pressure cooker for 15 minutes.

  3. After the pot is boiled, the bamboo stalks are boiled for 10 minutes, and then the scallops are boiled for 5 minutes.

  4. Add the fish sauce to adjust the saltiness, and sprinkle with celery.

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