Pork Belly Mushroom and Bamboo Fungus Pork Ribs Soup·super Delicious｜magimix·majes Version
1.
Prepare all the ingredients: blanch pork ribs, fresh bamboo fungus head and tail cut into sections, pork belly mushrooms torn, scallops washed and soaked at least 3 hours in advance (you can also soak the hair one night in advance, use it the next day, summer Keep it in the refrigerator to soak to avoid damage due to excessively high temperature), sliced green onion, sliced ginger
2.
Setting procedure: cooking 👉slow cooking 👉60 minutes/rotation speed 0/120 degrees, put the fried pork ribs, ginger slices and green onions in the mixing bowl, and add water to the highest water line max.
3.
After the previous procedure is over, remove the shallots, then add other ingredients, salt and pepper to taste, add another hour, reduce the temperature to 110 degrees, and continue to simmer (60 minutes/speed 0/110 degrees)
4.
The reminder sounds, the soup has been simmered, sprinkle with chopped green onion and you can enjoy it deliciously (the soup stewing process does not need to be supervised and won’t throw the pot, it’s perfect for me who was pregnant for three years 😂)
Tips:
1⃣️The green onions have the effect of enhancing the fragrance, everyone remember that they must be fished out in the middle, otherwise it will be ugly if they melt into the soup for a long time, of course, it doesn’t matter if you don’t mind the ugly ones. Diudiu
2⃣️All the ingredients can also be simmered in the pot at once, and the temperature can be reduced to 110 degrees in the next hour. Of course, 120 degrees is also possible for the whole process, but the soup will be less concentrated. You can adjust it according to your preference can
3⃣️In the same way, we change different ingredients to make different soups, such as: winter melon pork ribs soup, corn carrot pork ribs soup, radish big bone soup... etc.
4⃣️The stewed soup can also be used as a hot pot soup base in a white pot, and other ingredients in the soup can be eaten as a hot pot
5⃣️Friends who don’t have magimix can also cook this soup in a casserole. Prepare all the ingredients in advance, blanch the ribs for later use, bring to a boil first, then turn to low heat and simmer for an hour, then add the side dishes, continue to simmer until the soup is milky White is fine, just pay attention to control the heat, to avoid the danger of throwing the pot and forgetting to turn off the fire and let it dry
