How to make dried mussel soup

In life, there are many women who particularly like to cook in the kitchen and regard cooking as a hobby. Every dish is their successful work. When their delicious works are praised by their family, that is the greatest encouragement. Today I will introduce to you the method of making dried clams soup, so that you can experience and enjoy the joy of success again!

1. Prepare the ingredients

2. Soak black fungus, day lily, and dried clams in advance and clean them. Cut the soaked black fungus and bacon into shreds.

3. Bring the water to a boil and blanch the dried white lily and day lily separately.

4. After blanching, soak it in cold water.

5. Replace with clean water, add mussels and bring to a boil, then rinse with cold water for later use

6. Heat the oil in a pan and stir-fry the minced ginger until fragrant.

7. Add bacon and mussels and stir-fry until fragrant.

8. Add dried white agar-agar, day lily, and water, then add shredded black fungus and Shi Yunsheng’s broth.

9. Bring to a boil over high heat and cook for two or three minutes, then add a little salt to season.

Today’s introduction to dried shredded mussels soup ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.