material

Pig bones 1 500g, pig back oil 1 00g, shredded onion 1 50g, garlic 50g, ginger slices 30g, clams 80g, water 5000m, salt1.

method of work

1. Pig bones are scalded in boiling water to remove blood, taken out and washed clean; Put the clams into clear water and spit sand. Set aside.

2. Put all the ingredients and seasonings into a pot and boil. Turn to low heat and cook until the soup is about half, and it is milky white (about 3 hours). Turn off the fire and let it cool.

3. Cook the soup cooled in Step 2 over low heat for about 3 hours.