Kunbo Casserole Stewed Mushroom Pork Rib Soup

Name: Kunbo Casserole Stewed Mushroom Pork Rib Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Ribs; 250g Shiitake Mushrooms; 100g Yam; 7 Red dates; 10g Chives; Some shallot; 100g carrot; 1 corn; 10g parsley; 1 seasoning bag; Some ginger; Some garlic

by Sunny 99

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Kunbo casserole stewed mushroom and pork ribs soup, the meat is soft and rotten, and the soup is delicious! full of nutrition! The main raw materials are shiitake mushrooms and ribs, which are all foods with high nutritional value and are the best choice for soup. Among them, shiitake mushrooms are rich in iron, potassium, magnesium, vitamin D and other nutrients. They have always been called the "Queen of Plants". Therefore, the soup cooked with them has a very significant effect on the body, and it can cure appetite loss. Lack of breath and fatigue and other diseases. This mushroom stewed pork ribs is suitable for consumption throughout the year, and is the most suitable for daily nourishing drinks. The food-grade kunbo casserole is said to be dry-boiled and will not break even when it is cold. Use it to stew the ribs, the taste is particularly pure and delicious. The added water did not decrease after simmering for an hour. What is more surprising is that the pot is boiling, but the lid is not hot, and even the handle of the pot is just warm and not hot at all. "

Kunbo Casserole Stewed Mushroom Pork Rib Soup

1. Slice ginger and garlic, green onions, carrots, and yam into hob pieces. Cut the corn into chunks, cut the top of the shiitake mushrooms with a cross knife, and cut the parsley and chives into small pieces. Seasoning packet: 3 small pieces of cinnamon, two star anise, 10 grams of pepper, 5 grams of cumin, 5 grams of dried chili.

Kunbo Casserole Stewed Mushroom Pork Rib Soup recipe

2. The casserole is cleaned and dried for later use.

3. Put in the cleaned ribs.

4. Add 7 minutes full of water.

5. Put it on the gas stove and cover the pot.

6. After the pot is boiled, skim the froth, put all the seasonings into the small gauze bag, and put it into the pot.

7. Add the onion, ginger, garlic and yam, and put the ingredients in the cooking resistant and easy to cook at the end.

8. Add shiitake mushrooms.

9. Add red dates.

10. Put a few more hawthorns, cover and simmer on low heat for an hour. (Put a few pieces of hawthorn meat will be more cooked and rotten)

11. Add a pinch of salt for the last ten minutes, and put in easy-to-ripen carrots.

12. When the time is up, turn off the heat for a minute or two.

13. Sprinkle with coriander and chives when serving. (If you don’t like it, you can ignore it)

14. Finished picture.

15. A big fragrant bowl~~~~

16. The meat is soft and rotten!

17. The soup is delicious!

18. Nourish the heart!

19. full of nutrition!

20. A good tonic in winter!

Tips:
1: Kunbo casserole is fired at high temperature. When using it for the first time, do not soak in water, and do not need to raise or open the pot. It can be used directly after washing.
2: Kunbo casserole should be placed in a ventilated and dry place as much as possible, not in the cabinet.
3: The ingredients can be replaced with others according to personal preference. If you like spicy flavor, you can add pepper and chili to taste.