Steam Pot Version of White Fungus and Sydney Bone Soup

Name: Steam Pot Version of White Fungus and Sydney Bone Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork Spine; 2 pcs Sydney; 4/1 Tremella; a little salt

by Chubby Jelly

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Sydney white fungus soup tastes sweet, has the effect of relieving cough, reducing phlegm, and beautifying the skin. The steam pot is the ancestor of the "anhydrous soup". The steam rises through the circular cavity at the bottom, blends with the flavor of the ingredients, and forms the soup. Jianshui Steam Boiler is a "slow food" aesthetic food device, and most of the steam boiler food needs about three hours of patience.

Ingredients

300g Pork Spine
2 pcs Sydney
4/1 Tremella
a little Salt

Steam Pot Version of White Fungus and Sydney Bone Soup

1. Prepare the ingredients. One white fungus (I put too much. I think it’s better to put 4/1 is enough.) 2 Sydney pears. Spine.

Steam Pot Version of White Fungus and Sydney Bone Soup recipe

2. Boil the spine and put it in the flying water to wash away the blood foam.

3. Put the white fungus in the steam pot after soaking

4. Peel and cut the Sydney pear into the steam pot

5. Spread it into the spine without putting any water in it. The boiler does not need to be filled with water.

6. After the water in the earthen pot is boiled, put the steam pot on it. The pot of water must be full. Because it is cooked on low heat for about 3 hours. Not much water will dry.