Name: Mushroom Spare Ribs Shanzhen Noodle Soup
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 9 Fresh shiitake mushrooms; 9 Mushroom; 80g Coprinus comatus; 80g Enoki mushroom; 20g Black Fungus; Some Dragon Beard Noodles; 120g Chinese kale leaves; 60g Zizania; 1/2 Red pepper; 1/2 garlic; 3 pieces Pork chops; 600ml Pork clear soup; 20 pieces shallot; 2 tablets ginger; Some starch; Some salt; Some White sugar; 15ml Soy sauce; 15ml Soy Sauce King; 15ml Cooking Wine; Some MSG; Some olive oil

Mushroom Spare Ribs Shanzhen Noodle Soup

1. Choose fresh white mushrooms that have not bloomed;

2. After soaking in water, wash the slices;

3. Soak the enoki mushroom with water and wash it;

4. Wash the Coprinus comatus after soaking in water;

5. Choose kale as the vegetable, which is not easy to turn yellow after cooking, and the leaves and stems are very crisp and tender;

6. Pick and separate the stems and leaf stems of Chinese kale;

7. Choose the leaves and stems of Chinese kale, soak them in water and wash them;

8. Put the large meat clear soup in the refrigerator and remove the grease for later use;

9. Put the code of the above processed ingredients in the side dish for later use;

10. After washing the mushrooms. Cross knife

11. Wash the black fungus with water and set aside;

12. After washing the bamboo shoots, cut them in half;

13. Cut Zizania sibiricum into crescent slices of uniform thickness;

14. Soak the garlic in water, wash it, and pat it loose with a knife;

15. Cut the garlic into small pieces about 1cm;

16. After the red colored pepper is washed, cut into small elephant eye pieces;

17. Put the processed ingredients code on the side dish for later use;

18. Wash the pork chops with clean water and drain the water;

19. Use a knife to cut off the white fascia of pork chops, then use the back of the knife to beat the pork chops with latitude and longitude to loosen the fibrous tissue of the meat. Then, use the side surface of the knife to pat the pork chops thinly to make the thickness uniform and the fibers loose;

20. The processed pork chop is about twice as big as the original one;

21. The processed pork chops are mixed with onion, ginger, salt, cooking wine, starch, and water to make a slurry for about 10 minutes;

22. If the moisture is absorbed by the meat during the pulping process, water needs to be added at any time to ensure that the pork chops are fresh and juicy after cooking;

23. Put the processed ingredients together for later use;

24. Add oil to the pot and heat it up;

25. Add mushrooms and Coprinus comatus to stir-fry when the oil temperature is about 100 degrees;

26. When the mushrooms and Coprinus comatus are soft, add enoki mushrooms and stir-fry for a while;

27. Add the pork clear soup with the fat removed;

28. Replenish sufficient water;

29. The amount of soup depends on the number of guests;

30. Cover the pot and cook on medium heat for about 10 minutes to dissolve the mushrooms and mushrooms;

31. Picture of mushroom pork soup after cooking;

32. Add the processed Chinese kale leaf and stem;

33. After the stems change color and season, they can be out of the pot;

34. Put the cooked "Green Kale Shanzhen Soup" into a large soup bowl and set aside;

35. Drizzle oil in the pot with sliced ginger and more scallions and stir to get the scallion oil;

36. Add the pork chops made with pulp and grill them at low oil temperature;

37. After roasting the pork chops on both sides until the color changes, take them out and set aside for later use;

38. Scallion oil heating in the original pot;

39. Add black fungus, shiitake mushrooms, rice noodles and stir-fry for a while;

40. Add dark soy sauce, cooking wine, white sugar, salt and stir fry;

41. Add enough water;

42. Cover the pot and cook on medium heat for about 10 minutes, so that the mushrooms will dissolve the fragrant aroma, the black fungus will absorb the juice and rise, and the rice white will dissolve into the umami flavor;

43. Season until the soup is thick and fresh;

44. Add scallion oil and grilled pork chops;

45. Soak the pork chops in the soup for a while;

46. Add garlic leaves and red pepper, stir fry, add MSG to taste;

47. Put the cooked "Grilled Mushrooms, Fungus and Green Onions" into a large bowl and set aside;

48. Add enough water to the soup pot;

49. Cover the pot and bring to a boil over high heat;

50. Add dragon beard noodles;

51. After the Longxu noodles are cooked, pick up the cold boiled water;

52. Eat: Put "Green Kale Shanzhen Soup" into a noodle bowl, add appropriate amount of Longxu noodles, and then top with "Mushrooms, Fungus & Green Onion Grilled Ribs" and juice, it becomes light, refreshing, and extremely delicious [Mountain and Seafood]-- -"Mushroom Spare Ribs Shanzhen Noodle Soup";