1.沙虫干下锅炒至表面金黄，剪开清洗干净里面的沙子；
2.瑶柱泡温水30分钟，拍扁，撕成丝；
3.水烧开，下入猪骨焯水，捞出待用；
4.锅内加适量水，放入猪骨、沙虫干、瑶柱和姜，盖上锅盖，大火煲十分钟左右。
5.加入枸杞搅拌均匀，盖上锅盖，中火煲20分钟；
6.加入适量盐调味，完工。

Dried Sand Worm

Sandworm, a marine worm, has an unfamiliar name and is less recognized than abalone and sea cucumber, but its nutrition, taste, and medical and dietary value are no less than these precious seafood treasures. The sandworm is rich in protein and peptide components. It also contains 17 kinds of amino acids, which is also the source of its umami taste. Among them, the human body has a high content of essential amino acids. In addition, the sandworm also contains 12 trace elements such as calcium, phosphorus, iron, zinc, manganese, magnesium, and cordycepin, which have antioxidant, antibacterial, anti-radiation, anti-viral, anti-fatigue, anti-cancer, and regulation. Nutritional ingredients for immune and anti-aging effects.

Pork Bone Soup with Sandworm and Dried Scallop

Ingredients: 

Dried sandworm 20g, wolfberry 5g, 5 dried scallops, 300g pork spine, two slices of ginger

1. Dry the sandworms and fry them until the surface is golden, cut and clean out the sand inside; 
2. Soak the scallops in warm water for 30 minutes, pat flat, and tear them into silk pieces
3. Bring the water to a boil, add the pig bones to blanch in the water, remove it for later use; 
4. Add an appropriate amount of water to the pot, add pork bones, dried sand insects, scallops, and ginger, cover the pot, and boil on high heat for about ten minutes. 
5. Add wolfberry and stir evenly, cover the pot and cook for 20 minutes on medium heat; 
6. Add an appropriate amount of salt to taste and finish.