Shrimp Mushroom Vegetable Pot

Name: Shrimp Mushroom Vegetable Pot
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 200g straw mushroom; 200g pork; 1 piece Zizania; 6 Prawns; 150g Sausage; 50g Rice noodles; 2 small boxes Thick soup treasure; 2g salt; 2g pepper

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Fortunately, I got the trial of Knorr Thick Soup Bao, and immediately put it into action. Use pork bone thick soup as the soup base, and then add various ingredients to make a simple and quick soup, mushroom and vegetable hot pot. Eat directly at the table, the soup is delicious, and the ingredients are delicious. In autumn, I have some soup and water, which is very comfortable to eat.

Ingredients

200g Straw Mushroom
200g Pork
1 piece Zizania
6 Prawns
150g Sausage
50g Rice Noodles
2 small boxes Thick Soup Treasure
2g Salt
2g Pepper

Shrimp Mushroom Vegetable Pot

1. This is the extra pork bone soup used to make the soup base today

2. Wash the straw mushrooms and rice whites

3. Boil the water chestnut slices, and blanch the whole mushrooms for later use

4. Add proper amount of water to the casserole, add salt and pepper

5. Add Pork Bone Soup Po

6. I put 2 pieces, because the soup is too much, the salty taste will not be enough, so add the salt in advance

7. Sliced sausage

8. After boiling, simmer on low heat for 5 minutes, the soup will be very thick and white

9. Add the blanched rice whites and straw mushrooms, and a small amount of vermicelli at the same time. Turn to medium heat and cook for about 3 minutes

10. Add shrimp and cook for 1 minute

11. Cut the meat into thin slices about 1 mm thick in advance, and place at room temperature until thawed. Because the meat slices are only dipped in the end, they must be cut very thinly. It can be cut very thin and evenly after soft freezing.