1. Put the dried ginger slices in a pressure cooker and press for 15 minutes, then soak the dried tofu skins of shiitake mushrooms (dried) and daylily.
2. Winter bamboo shoots, tofu, dried sausage, carrots, shredded
3. Remove the pressed dried ginger slices in the pressure cooker and cut them into small pieces. Put the eggs in a bowl, add the cooking wine and salt, and stir well.
4. Fry the ginger eggs into cakes
5. Put a little oil in the pot and then add sausages, winter bamboo shoots, dried tofu, carrots, shredded mushrooms (dried), stir-fry dried daylily, pour in ginger soup and bring to a boil, then add rice noodles, tofu and skin ginger egg cakes to taste, add some salt and sugar, and put shrimp before cooking. The fragrant and delicious ginger noodle soup with clams and spinach is ready.
Tips:This ginger noodle soup must be lighter to show the taste of ginger soup.
