Ingredients: Pork ribs (pork belly) 350g, 150g dried razor clams

Accessories: 50g winter bamboo shoots

Seasoning: 3g shallot, 2g ginger, salt 3 grams of soy sauce, 30 grams of white sugar, 5 grams of rice wine, 15 grams of starch (corn), 5 grams of appropriate amount of each

How to cook dried razor clams with pork:

1. Wash the dried razor clams and put them in a bowl Add water to submerge it, steam it in a basket and take it out;

2. Pick up the dried razor clams and put them in the water, stir them with chopsticks to remove the sediment and feces;

3. Steam the raw juice of dried razor clams, filter and set aside;

4. Peel the winter bamboo shoots, wash, cook and slice them;

5. Choose pork belly with skin Scrape and wash, cut into 1 cm thick rectangular slices, put in a pot, add water and meat level, cook over high heat;

6. After boiling, skim off the foam and use When it is cooked over low heat until it is 50% mashed, add minced ginger, white sugar, rice wine, soy sauce, refined salt, bamboo shoot slices, dried razor clams and original juice;

7. When it continues to cook until it is mashed, use wet starch to thin it out and thicken it. Remove from the pot and serve on a plate, sprinkle with chopped green onions and serve.

For more information about dried razor clams and roasted pork, see Mint.com Food Library/shiwu/chengganshaorou