Dried razor clam and sheep tripe soup

Overview

Yesterday I went to the hospital for a thyroid checkup. When I got home, Brother Gan took me to the vegetable market. I saw sheep tripe for sale and wanted to give it a try! Brother Gan went home and read a lot of textbooks on the food channel, and learned how to handle the lamb tripe very cleanly. After I cooked it, I found that there was no smell, the texture was crispy, the soup was fresh and sweet, and the wine tasted mellow. It was delicious!

Tags

• soups
• home cooking
• angelica sinensis
• chicken essence
• dried razor clams
• ginger
• lamb tripe
• lean pork
• old wine
• red wolfberry
• white sugar
• salt

Ingredients

Steps

1. 1 Blanch the sheep tripe with hot water of 60-70 degrees (the temperature at the bottom of the pot is enough for the water to bubble slightly), and scrape off the black matter with a blunt knife. Rub it with salt, white vinegar, baking soda and flour, then rinse it with warm water and set aside.

   

2. 2 Cut the lamb tripe into larger pieces, I only used half of the lamb tripe.

   

3. 3 Wash the dried razor clams and soak them in water for a while.

   

4. 4 Add 4 small turmeric slices and cold water to the pot and bring to a boil.

   

5. 5 After the water boils, add the sliced lamb tripe.

   

6. 6 Add cooking wine, continue to boil, remove the foam, discard the ginger slices, and wash the sheep tripe with warm water.

   

7. 7 Add 3 tablespoons of old wine to the drained lamb tripe and marinate for 20-30 minutes.

   

8. 8 Cut the lean meat into large pieces, put it in a pot with cold water, boil it to remove the foam, and wash it with warm water.

   

9. 9 Add the washed lean meat pieces to the lamb tripe.

   

10. 10 Add 4 slices of ginger.

    

11. 11 Add 2 slices of angelica.

    

12. 12 Add soaked dried razor clams.

    

13. 13 Add an appropriate amount of boiling water, and then add the water used to soak the dried razor clams.

    

14. 14 Add 1 piece of sugar to enhance the freshness. Use the electric pressure cooker to press the tendon until cooked.

    

15. 15 After pressing, add salt and chicken essence.

    

16. 16 Add 0.5-1 tablespoon of old wine.

    

17. 17 Sprinkle with red wolfberry and serve!