Seaweed and Scallop Pork Soup
1.
Put 4 large bowls of water to a boil in the pot, put in the sliced ginger and cook the ginger juice
2.
The washed scallops will continue to be boiled, and the scallop juice will be boiled out, eliminating the need to put chicken essence.
3.
Put in the foamed fans
4.
After the fans are put in, continue to cook for 5 minutes
5.
Add ginger powder, light soy sauce, starch and tender meat powder to the tenderloin and stir well. Cook in the pot and boil
6.
Skim the top layer of floating powder
7.
Add 1 tablespoon of lard
8.
Add 1 tablespoon of salt
9.
Add 1 scoop to taste extremely fresh. I like the very savory taste; it doesn’t matter if you add more
10.
Wash seaweed and put it in the pot. At this time, it can be carried out with the fire turned off
11.
Sprinkle chopped green onion
12.
Put in the pepper at the end
Tips:
Tips for GODOFMERCY:
1. Boil the scallop juice, eliminating the need to add chicken essence.
2. Putting laver should be done with the fire turned off. Keep the nutrients of seaweed.
3. It is recommended to add lard to make the soup more rich in flavor. Proper intake of lard is good for health.