Dried Vegetable Soup
1.
Soak the dried vegetables in water to soften. Put a little bit less, or you can cut and cook a lot. You can use cold or warm water, soak it softly and then clean it.
2.
Wash the pork clean and cut into large pieces. I usually use spare ribs or keel bones. Today, I went to the meat stall I usually go to. I chose a piece of pork knuckle root. The pork belly is suitable for roasting. The soup is too greasy.
3.
Wash the carrots and cut into pieces, soak the tea tree mushrooms in cold water, wash and cut them. These are placed at will. It depends on the inventory and preferences at home. The carrots grown at home are in sufficient supply, so I have to think about consuming them. Tea tree mushrooms are the new year's goods issued by the husband's unit and need to be consumed. 😃
4.
Dry the vegetables and cut them for later use. Because it can be put together with carrot tea tree mushroom, so I put it on the same plate.
5.
The star anise ginger longan is ready. The longan was put on a temporary basis, because my father had a few longan trees in his house, so every year my mother would dry some longan. When we returned to our mother's house, the devil came into the village to carry it like a devil.
6.
After the water is boiled, put the meat in and cook out the foam. (I'm used to this. In fact, it is better to make soup in a cold water pot. It is better to skim the foam after the water is boiled, but I always think that there are a lot of impurities in the soup, especially the bone soup).
7.
Without turning off the heat, use chopsticks to clamp the meat into the soup pot. This stainless steel soup pot is my pre-marital property. I bought a pottery one the year before. It took five or six hours to cook the soup each time, and then I gave up the pot.
8.
Put the dried vegetables, tea tree mushrooms, carrots, star anise, ginger, add water, use hot water, because the meat is just hot from the pot, cold water will shrink the surface. After the fire is boiled, change to the lowest fire.
9.
I usually simmer for more than two hours. If you like red dates, they will be rotten if you add them early. If you eat red dates in the end, I think it’s better to add them twenty or thirty minutes before turning off the heat. I usually do this with salt. Time to add.
Tips:
1. Add a little bit of salt first, and then add a little bit after the soup. In that case, the meat and vegetables inside will not be so light. After all, most people will still eat the scum in the soup.
2. As for what to add, it depends on each person's preference. Those who are difficult to adjust will be cherished.
