Chowder
1.
Wash all the ingredients and cut them for later use
2.
Prepare dry goods in advance
3.
Russ are soaked in water more than 4 hours in advance
4.
Homemade belly is soaked in warm water more than 4 hours in advance
5.
After the wok is heated, add oil and stir up the scallions and ginger.
6.
Save the base oil and pour it into the thick soup treasure
7.
Add sausage, belly, fungus, fragrant ru, yam, day lily and Agaricus blazei
8.
Pour in an appropriate amount of water and cover the fire
9.
Bring to a boil, turn to low heat and simmer for about 5 minutes, then add Jinzhenru and gluten bag
10.
Also cover the high heat, boil again and turn to low heat, cover and continue to simmer for 5 minutes
11.
Add spinach and carrots and cover with high heat
12.
Bring to the boil again, add 2 teaspoons of salt to taste, turn off the heat
Tips:
1. All dry goods must be soaked more than 4 hours in advance to soften, which can reduce the stewing time;
2. According to the characteristics of various vegetables, put them in one after the other, or some are unripe, some have been stewed, yellow and rotten, that is, they are not good-looking or delicious;
3. Because the thick soup is added, and the dry goods such as Agaricus blazei Murrill are extremely fresh ingredients, there is no need to put MSG or chicken essence.
