Stewed clams and shredded potatoes soup

Overview

I am a native of the island in Changhai County in the north. I grew up on the island and now make my home in the city. Just as "A Bite of China" expresses, sometimes nostalgia is the delicacy of hometown, which will never be forgotten in a lifetime. The islanders combine the island's unique seasonal seafood and seasonal vegetables from the ground to create a special taste. The island is restricted by transportation and has very few vegetable varieties, but that’s it. After I got married, I often cook home-made dishes and ask my mother for advice on how to make the dishes. I hope my children can taste the different flavors of the island.

Tags

• soups
• clam meat
• coriander
• garlic
• meat salad
• oil
• onions
• potatoes
• thirteen incense
• vermicelli
• ginger
• soy sauce
• white pepper

Ingredients

Steps

1. 1 First, prepare the main ingredients. My mother packed the clam meat for me, which she expanded. The market also sells the meat in the shell, so just ask the stall owner to expand the meat and then come back to wash and cook it.

   

2. 2 Wash and cut the ingredients, a little green onion, ginger, garlic, coriander, and the meat seeds after the fat meat is roasted in lard (the name on our island), cut into cubes. Peel the potatoes and cut into shreds.

   

3. 3 Pour a little oil into the wok, turn to low heat, add minced ginger and garlic, add chopped green onion when fragrant. Pour in the shredded potatoes after cold water. Stir fry. Add a little soy sauce, thirteen spices, and white pepper. Stir fry until the potatoes are soft, then add water. Use a little more water and stew for a longer time if you like the softer texture.

   

4. 4 Add the pork belly, washed clam meat and vermicelli.

   

5. 5 Bring to a boil over high heat. After about 20 minutes, taste the saltiness and add refined salt and monosodium glutamate or chicken essence. According to your own habits, you like to eat more or less soup. If you think the amount of soup is enough, you can turn off the heat and sprinkle coriander on it. Served with white rice, it has the umami flavor of clams, the aroma of meat salad, and the glutinous shredded potatoes. It’s both a soup and a dish! Let’s get started!