Braised Hericium with Pork Ribs Soup

Name: Braised Hericium with Pork Ribs Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 or two Hericium erinaceus; A handful Mung bean vermicelli; 1000ml Pork Ribs Soup; 4 slices Chinese cabbage leaves

by Little bride

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Xiaoxin took home many kinds of mushrooms for the holidays, including many wild Hericium erinaceus. The yellow color is very unpleasant, and there is also a slight bitter taste. Usually family members don’t like to use it for cooking, but they think of it. It's a pity to throw away the nutritional value, so my mother gave me an order to find a way to get rid of it... It happened to be the ribs stewed today. I thought it would be better to stew with ribs soup, so I made this ribs soup stewed monkey. Head mushroom.

Ingredients

Braised Hericium with Pork Ribs Soup

1. Wash the Hericium erinaceus, soak in cold water and blanch in hot water for a few minutes to remove some of the bitterness.

Braised Hericium with Pork Ribs Soup recipe

2. Wash the Chinese cabbage leaves and soak for five minutes, remove them, and tear them apart.

3. Pour the pork rib soup into the pot, add the hericium, cabbage leaves, and vermicelli until the vermicelli is cooked.

4. There is very little refined oil, and the best thing is that Hericium erinaceus is full of soup and tastes great.

Tips:
1. If the Hericium erinaceus is not blanched, the bitterness will affect the taste of the dish. 2. Because there are many seasonings in the ribs soup, there is no need to add salt to avoid too salty. 3. Try not to add water. If there is water in the Hericium erinaceus, the cabbage will make soup. If there are more watery dishes, the taste will be lacking, and the flavor will not be tasted anymore.