Matsutake Shark Fin Sausage Soup

Name: Matsutake Shark Fin Sausage Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: one slice Shark fin; A Sausage; Er Duo Matsutake; Some salt; bowl chicken soup

by Twilight shadow

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Both the elderly and children in my family like to drink soup. Whether it's boiling soup or boiling soup. I basically drink soup several times a week. Especially the fish bone matsutake soup tastes very delicious. Drink it up every time. Give your children plenty of this soup in the spring to invigorate the brain, improve the immune system, and replenish calcium. This time I used rock sugar sausage to make the soup, and the taste is more mellow. One pot is not enough to drink. The soup seems to have a particularly refreshing appetite. "

Ingredients

one slice Shark Fin
A Sausage
Er Duo Matsutake
Some Salt
bowl Chicken Soup

Matsutake Shark Fin Sausage Soup

1. Unpack the rock sugar sausage and take it out, rinse it. Put it in a pot and steam for 15 minutes.

2. Take out the rock sugar sausage from the bag and rinse it. Put it in a pot and steam for 15 minutes.

3. Let the steamed sausages cool and cut into slices to make soup. See if it's tempting! The taste is slightly sweet but not salty and delicious.

4. Fish bones need to be soaked for 10 hours. Rinse them before soaking so that the water used to soak the fish bones can be used for soup.

5. The soaked fish bones are torn into strips by hand.

6. Thaw frozen matsutake mushrooms and rinse. Tear it into strips by hand.

7. Put a bowl of chicken soup in the pot, bring it to a boil, then put the matsutake and fish bones in the pot to make the soup.

8. Add rock sugar sausage and salt to the boiling soup. The mixed wine is out of the pot, because the sausage is cooked.

9. Share a bowl of light and delicious soup,

Tips:
Tips:
1. Fishbone must go to large supermarkets to buy credible merchants and buy genuine products. Now there are too many fakes.
2. Fresh Matsutake soup is best, and only quick-frozen ones can be used this season in the Northeast.
3. I have eaten many kinds of rock sugar sausages. I feel that the quality of this brand is good. The steamed sausages are not salty or sweet, and the taste of pure meat is chewy.