如何制作花蛤汤?

Ingredients:

• 1.5 kg (3.3 lbs) of water
• 100 g (3.5 oz) of dried flower clams
• 500 g (1.1 lb) of pork ribs, cut into 2 cm (0.8 in) pieces
• 500 g (1.1 lb) of pork belly, cut into 2 cm (0.8 in) pieces
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp (5 ml) of black peppercorns
• 1 tsp (5 ml) of white peppercorns
• 1 tsp (5 ml) of dried parsley
• 1 tsp (5 ml) of dried oregano
• 1 tsp (5 ml) of salt
• 1 tsp (5 ml) of black peppercorns
• 1 tbsp (15 ml) of vegetable oil

Instructions:

1. Rinse the flower clams and pork ribs thoroughly.
2. Add the water, flower clams, pork ribs, pork belly, onion, garlic, black peppercorns, white peppercorns, parsley, oregano, salt, and black peppercorns to a large pot.
3. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the clams are tender and the pork is cooked through.
4. Serve hot with crusty bread.

Tips:

• For a richer soup, use more flower clams or pork ribs.
• You can also add other vegetables to the soup, such as carrots or celery.
• Serve with a side of crusty bread, such as rye or sourdough.
• Flower蛤汤 can be stored in the refrigerator for up to 3 days.