Dried Carrot Soup with Salted Pork Bone and Dried Vegetables
1.
Ingredients: salted pork bones marinated in advance, dried vegetables soaked in advance, shiitake mushrooms, carrots, ginger that have been foamed in advance.
2.
Peel and cut carrots, slice ginger, cut dried vegetables, and cut mushrooms into small pieces.
3.
Wash off the marinade on the marinated salted pork bones, put it in a pressure cooker, pour in an appropriate amount of water, cover the pot and cook on high heat for five minutes.
4.
After cooling, open the pressure cooker to pour the boiled sewage, wash it and drain the water.
5.
Add dried vegetables, ginger, and mushrooms.
6.
Pour half of the pot with water, cover the pot and turn to medium heat and cook for about 20 minutes.
7.
After the pressure cooker is exhausted, open the lid, put in the cut carrots, and continue to cover the lid and cook for about ten minutes.
8.
After turning off the heat, open the lid of the pot for about half an hour and add the right amount of salt and chicken essence.
Tips:
1. The pork bones are marinated overnight with salt and five-spice powder. After cleaning the next day, the soup will be more sweet and fragrant than using the pork bones directly. 2. Dried vegetables must also be soaked in advance and cleaned, and cut with scissors when cooking. 3. Put the carrots last because if they are put together with dried vegetables and mushrooms, the cooked carrots will all be soft and rotten.
