1. After the pork spine is soaked in clean water for 10 minutes, change the water and continue to soak for 10 minutes (to better remove the blood), and let the pork bones be boiled in a cold water pot. After the water is boiled, blanch for about 5 minutes, and remove the washed blood foam;
2. Dry the razor clams and soak them in warm water for 1 hour. The soaked razor clams will be dry cleaned and the internal organs removed before use;
3. Put the processed ingredients, seasonings (except salt) and water into the pot;
4. Cover the lid and activate the [Big Bone Soup] function (other models can use the [Boiled Soup] function);
5. After the cooking is over, sprinkle in salt and mix the ingredients in the pot evenly.
Tips:1. Do not pour out the dried water of the razor clams, you can replace it with water and pour it into the pot to make the soup taste more delicious;
2. Old Fujian wine can be replaced by yellow wine;
3. The spine is chopped into small pieces and the soup tastes stronger.
