Asian Moon Scallop, dried Yam and Bone Soup | 日月魚准山排骨湯

In Hong Kong, Asian Moon Scallop is a common ingredient in our cuisine.  It is a type of bivalve which is gutted and dried before being sold to the market for making soup.

The fish-like appearance is the result of the cut when fishermen shuck the scallop and remove the guts.  After the fishermen collect a number of the scallop, they will tie them into a small bundle and dry them in the sun to strengthen the flavour and to preserve them.

Photo by: http://www.sealifebase.org/summary/Amusium-pleuronectes.html

 People in Hong Kong call these scallops "Yat-Yuet Fish".  "Yat" means "daytime 日" and "Yuet" means "moon 月".  The name probably comes from the red and white colour shell.

Asian Moon Scallop has a very similar taste to dried scallop.  It is a great substitute when you are looking for some inexpensive ingredients to make healthy soup.

Asian Moon Scallop, Fresh Yam and Bone Soup 日月魚准山排骨湯

INGREDIENTS:

10 Asian Moon Scallop, about 2 bundles

8 pcs Chinese Yam, dried

6 Pork Bones

4 Carrot, cut into big pieces

3 tablespoons Wolfberries, dried

2 tablespoons Bitter Apricot Kernels

Water

Salt to taste

材料：

10 日月魚乾，約2束

8 片  乾准山

6 塊  豬骨

4 條  紅蘿蔔，切大塊

3 湯匙  杞子乾

2 湯匙  南北杏

水

鹽  調味

DIRECTION:

1. Rinse the pork bones.  In a deep pot, add all ingredients together.  Fill the water enough to cover the ingredients.

2. Bring it to a boil, and then reduce the heat to medium-high and boil for another 45 minutes.  Season it with salt to taste.

做法：

1. 洗淨豬骨。在一只深鍋中，加入所有材料。加水； 水應蓋過湯料。

2. 把水和湯料煮滾，然後把火調低至中大火。繼續煮45分鐘，最後下鹽調味。