Bacon Ham Stewed with Bamboo Shoots and Monkey Mushrooms
by Line line 3896
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Take an appropriate amount of thunder bamboo shoots and cut into hob pieces, slice an appropriate amount of bacon and Jinhua ham, and tear the processed Hericium erinaceus into small pieces.
2. Put the right amount of water into the pressure cooker and put all the ingredients in.
3. Put an appropriate amount of water into the pressure cooker, add all the ingredients, and add a tablespoon of cooking wine.
4. Two slices of ginger.
5. After the water is boiled, scoop out the froth on the soup surface, and then cover the lid of the pressure cooker with low heat and high pressure for five minutes.
6. After the pressure is naturally relieved, taste the soup and decide not to put salt. If you like the soup slightly spicy, you can cut a millet and sprinkle with chives.
7. Ham and bacon are salty enough, so I didn't add salt.
