Pickled Vegetable Clam Soup with Bamboo Shoots
by Flower fish
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Ingredients: bamboo shoots, razor clams (washed and boiled), pickled vegetables (washed and chopped)
2. Peel the bamboo shoots, cut off the old roots, and clean them.
3. Cut into slices on the chopping board.
4. Take the cooked razor clams and remove their shells and set aside.
5. Afterwards, lower the cut bamboo shoots into a pot of clean water, blanch for 5 minutes, and then remove them.
6. Pour the oil in the pot to heat, add the blanched bamboo shoots and the sliced pickled vegetables and stir fry.
7. Then, add an appropriate amount of water to a boil.
8. Then, join the razor clam meat and turn it over.
9. Finally, add the right amount of salt.
10. Add the right amount of MSG.
11. Stir the seasoning well and serve.
