Tools/materials

400g of keel bones

100g of chestnuts

300g of white radish

30g of dried Cordyceps flowers

15g of scallops

15g of ham

10 slices of ginger

1 tablespoon of Chinese cooking wine

Saltpeter in moderation

01

Blanch the cleaned keel and ginger slices in a cold pot of water and blanch them over medium heat.

02

During the process, keep turning the keel, skimming away the floating powder, and then fish out the keel to drain.

03

Another cold water, under the keel, cordyceps flowers, white radish pieces, chestnuts and ginger.

04

Pour in the cooking wine, close the lid and simmer on high heat to boil, then turn down the heat.

05

Wash the scallops and soak.

06

Pour the scallops and the soaked water into the saucepan, cover and continue to simmer.

07

Separate the pot of water and bring the ham, shredded and cut into small pieces, to a boil, then pour in the ham and the water in which it was boiled.

08

Continue to simmer for half an hour to open the pot, open the pot under a little salt, sheng bowl can be.

Special tips

1, the general Guangdong soup will be used Jinhua ham to enhance the freshness. If you think the taste is too heavy, you can not add.

2, blanching must be used in cold water into the pot, keel heat instantly produces stable proteins, not conducive to meat inside some of the impurities, blood.

3, large fire to small fire is to ensure that the nutrients of the meat will not be too much loss.

4, Cordyceps flowers are best cooked into a golden brown and then turn the fire down.

5, stew time is not the longer the better, stew too long will produce purine.

6, out of the pot and then add salt, salt should not be stewed for a long time, will produce nitrite, is not good for the body.

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