Leek and Clam Soup

Leek and Clam Soup

by Xiao Geng's mother

4.9 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

Leek is fragrant in spring and smelly in summer. Leek in this season is the best. It is delicious with the clam meat soup that nourishes the yin and relieves the liver, improves eyesight and prevents eye diseases. "

Ingredients

Leek and Clam Soup

1. Prepared ingredients.

Leek and Clam Soup recipe

2. The mussels are cleaned and washed several times with salt to remove the mucus on the surface.

Leek and Clam Soup recipe

3. Slice, boil and set aside.

Leek and Clam Soup recipe

4. Heat the pan with cold oil and stir fry the ginger slices for tens of seconds.

Leek and Clam Soup recipe

5. Add the clam meat.

Leek and Clam Soup recipe

6. Stir fry for ten seconds.

Leek and Clam Soup recipe

7. Add water to a boil.

Leek and Clam Soup recipe

8. Change to low heat and simmer for about an hour and a half.

Leek and Clam Soup recipe

9. Cut the leek into sections.

Leek and Clam Soup recipe

10. Add the stewed river clam soup to a boil.

Leek and Clam Soup recipe

11. Add salt and pepper to taste.

Leek and Clam Soup recipe

12. The fresh and fragrant leek and mussel soup is ready.

Leek and Clam Soup recipe

Tips:

1. The mussel meat is relatively tough, and it needs to be stewed for a longer time, or "fast in and out" to prevent the taste from being "stuck"
2. Add some pepper to remove the fishy smell and increase the fragrance to drive away the cold.

Comments

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