[foodie Theme Competition-season 3] Sea Cucumber Keel Soup

[foodie Theme Competition-season 3] Sea Cucumber Keel Soup

1. Boil water in a soup pot

2. Perform the first blanching of pig keel

3. Perform a second blanching of pig keel

4. Prepare ginger, green onion and white fungus

5. Fill the pressure cooker with water and add ginger slices

6. Add blanched pork keel

7. After the high heat is boiled, turn to low heat and cook for one and a half hours

8. The sea cucumber is soaked well and cleaned

9. Cut into chunks

10. Add the cut sea to the boiled keel soup

11. Add some white fungus

12. After the lid is boiled on high heat, turn to low heat and cook for another hour

13. Before eating, add appropriate amount of fine salt

14. Add the shallots

Tips:

Sea cucumbers should not be eaten with glycyrrhizic acid and vinegar

Note when storing: The sea cucumbers should not be stored for a long time, preferably no more than 3 days. During storage, soak them in cold water, change the water 2-3 times a day, do not get oily, or put them in a refrigerator that does not freeze; if they are dry goods Store it in a sealed wooden box, keep it away from moisture

Summer tonic sea cucumber salad is a good way to make soup in autumn and winter.