Practice?

1, soak the shellfish in warm water, and keep the soaked juice for later use.

2. The vermicelli is also soaked and cut into10cm long.

3. Cut the green onions and carrots into 4 ~ 5 cm long filaments.

4. Blanch green peas 10 with boiling water and chop them up.

5. Stir-fry the materials in "Method 3" with cooking oil of about 15g, then add scallops and stir-fry. Add juice 1 000 cc of "recipe1",bring to a boil, then add wine 10g, salt and pepper and vermicelli of "recipe 2". After the vermicelli is cooked, sprinkle with the materials of "Practice 4".

Pork ribs? Appropriate scallops? Appropriate amount of ginger slices? Appropriate amount of salt? of appropriate amount

Production method

1 Wash the spareribs in water

2 Wash scallops and soak them in water 10 minute.

Take a large bowl, add ginger scallops and ribs, and then add some water.

Take a large bowl, add ginger scallops and ribs, and then add appropriate amount of water.

White radish 1 root (about 400g), 2-4 scallops, 5 bowls of broth, appropriate amounts of aged wine, salt and sugar, and a little Shā rotto Katakuri powder (even if there is none).

manufacturing process

edit

1. Soak scallops in water the night before, wash them the next morning and tear them open by hand. 2. Wash and peel the white radish, cut into pieces or make radish balls. 3. Add the stock (white rice can also be used), white radish and scallop into the pot, boil with strong fire, then simmer for 20 minutes, season with old wine and sugar, and cook for another 20 minutes. After the white radish becomes soft, skim in Shā rotto Katakuri powder and stir evenly.