1. Prepare the ingredients and various seasonings.
2. It is a little troublesome to clean up the pork belly. Salt, flour, and vinegar must be used. It takes 15 minutes to clean up to get rid of the peculiar smell.
3. Put cold water in the pot, put the cleaned pork belly in the water, add cooking wine, green onion, ginger, cook for 15 minutes on high heat, remove the pork belly, cool slightly and cut into thick belly strips for later use .
4. Put half a pot of water in the casserole and bring to a boil. Add green onion, ginger, star anise, white pepper, Angelica dahurica and a little Huadiao wine. Put the cut belly into the casserole and simmer for two hours.
5. After 2 hours, take out half of the belly and make another dish. Slice the winter bamboo shoots and lotus root, put them in the pot with the matsutake and ginkgo fruit and continue to simmer for half an hour.
6. Finally, enlarge the jujube and goji berries and simmer for 15 minutes. Season with a little salt.
Tips:In order not to spoil the original taste of the ingredients, the umami taste of this soup is tuned out by the combination of ingredients, so MSG is not required. Jujube and wolfberry are easy to rot when cooked for a long time, so put them in later.
