The method of making zucchini spine pot

Ingredients

Pig spine 300g

Two zucchini

Scallops 10g

10 grams of light vegetables

Dried oysters 10g

2 honey dates

Ginger 3 slices

The method of making zucchini spine pot

1. Prepare the ingredients.

2. Pig spine

Pig spine refers to the bones in the spinal region of a pig. The commonly sold pig spine also includes meat connected to the bone.

3. Jiegua

Choose a zucchini with a plump and round skin that shows light brown fuzz.

4. Scallops, also known as Yaozhu or Yuanbei.

Dried scallops have a sweet and salty taste, with functions of nourishing yin, tonifying the kidneys, strengthening the spleen, and regulating the middle. Soak scallops in warm water for about 3 hours in advance.

5. Although it is called a vegetable, it is not a vegetable, but a dried product of mussels and shellfish, also known as Haihong or Qingkou. Due to its delicious and light taste, it is called "light vegetable". Light vegetables are rich and comprehensive in nutrients, earning them the reputation of "eggs in the sea". Soak the light vegetables in warm water for about 5 hours in advance.

6.Dried oysters are a high protein, low-fat, easily digestible, and nutrient rich food, containing abundant glycine and a carbohydrate substance called liver glycogen, which are the basis for the delicious taste of oysters. Soak the dried oysters in warm water for about 5 hours in advance.

7. Honey dates and ginger. A small piece of ginger can be sliced or smashed.

8. Put water in the pot, and after the water boils, quickly blanch the spine and heat for about 30 seconds.

9. Blanch the pork spine and remove it. Set it on a plate and set aside for later use.

10. After soaking the pickled vegetables, wash them with rice washing water first, and then use scissors to remove the gills from the meat. Dancai's cheeks are black and feel like fibers to the touch. As shown in the figure:

11. Except for some small details when cleaning light vegetables, simply rinse dried scallops and oysters with clean water. Put all ingredients (except for zucchini) into a sand pot and fill it with water.

12. Cover and bring the soup to a boil over medium heat. Open the lid, skim off any foam, and continue to simmer over medium heat for 5 minutes. Then turn to the minimum heat, cover and cook for 1 hour.

13.After boiling for 1 hour, the soup turns thick and white.

14. Turn the heat to medium heat again, and then put in the peeled and cut into large pieces of Chieh qua. After the soup boils again, turn the heat to the minimum, cover and continue to cook for about 40 minutes.

15. Finished products.

Tips

1. Use a clay pot to cook soup, not over high or high heat. After boiling the soup on medium heat, turn it to the minimum heat of the stove (that is, turn it to the place where there is only the minimum flame in the middle of the stove).

2. This soup does not require additional salt, as scallops, light vegetables, and dried oysters themselves have a salty taste. You can try the taste first, and if you feel the taste is weak, it is not too late to add salt in moderation.

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