Ingredients
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1 ginger
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chicken bones
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1 pork bones
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8 bowls water
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chicken stock
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Side Dishes
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4 shiitake mushroom
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4 shaggy mane mushroom
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4 black fungus
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100g Enoki mushroom
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1 potatoes
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500g duck blood
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500g winter gourd
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500g beef rolls
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seasoning
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2 tablespoons oil
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1 tablespoon sesame oil
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2 tablespoons cooking wine
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1 tablespoon salt
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1 tablespoon sugar
Directions
Tips
Steps
|
1
Done
|
Soak shiitake mushrooms in warm water and gently wash away the dirt and mud. Remove the stem of Enoki mushroom, shaggy mane mushroom, wash and set aside. |
|
2
Done
|
Peel scallions and ginger. Wash and slice into small pieces. Wash and cut chicken bone into small pieces. Clean and cut pork bone into strips. |
|
3
Done
|
Add oil to fry pork bones, chicken bones, ginger, and garlic. Fry until color changed. Add chicken stock, sesame oil and cooking wine. Bring to a boil. Skim foam. |
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4
Done
|
Simmer for 1 hour over small heat. Add salt and sugar enhance the taste. Remove and discard the bones, add all mushroom, cook until fragrant. |
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5
Done
|
Wash duck blood and cut into thick slices. Soak fungus in warm water, remove the stem, and tear into small pieces. Peel, wash winter gourd, potatoes. Cut into slices. |
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6
Done
|
Bring mushroom soup to a boil. Then enjoy any meat and vegetable with this mushroom soup hot pot base. |
