1. Chop pork ribs, cut carrots into thick strips, wash peas, cut off the roots of seafood mushrooms, wash, and slice ginger.
2. Discharge the piglet in a pot, add water to high heat, and when the soup boils, change to a medium-to-small fire cover and simmer.
3. After 40 minutes, put the peas and carrots in the pot and continue to boil.
4. Add seafood mushrooms for 10 minutes.
5. After the seafood mushrooms are soft, add salt to taste.
Tips:After the soup is boiling, cook the soup over a medium-to-small fire.
