Thick Soup and Umami Hot Pot
1.
Soak the black fungus, dried golden mushrooms and dried bamboo shoots in advance.
2.
Golden oyster dry clean and spare
3.
Blanch the straps with water at about 90 degrees for 10 seconds and remove them for later use
4.
Pleurotus eryngii sliced, yam yam sliced into sections
5.
The oily tofu is cut in half for the flavor and set aside with the Yan dumplings
6.
Put a little oil in a casserole, add ginger and oyster mushroom slices and fry
7.
Stir-fry until the moisture of the eryngii mushroom is forced out and fry the moisture dry
8.
Pour the soaked black fungus, golden mushrooms and bamboo shoots and stir fry for 1 minute
9.
Add cabbage and stir-fry until the vegetable becomes soft
10.
Add dried golden oysters and yam segments
11.
Pour the water for soaking golden mushrooms
12.
Put in Knorr Pork Bone Soup Po
13.
Put two soup treasures, no need to add salt
14.
Add a little pepper
15.
After the high heat is boiled, turn to medium and low heat, cover and cook for about 15 minutes
16.
Add oily tofu and Yan dumplings and continue cooking for 5 minutes
17.
Finally, put the scallops and cook for half a minute to turn off the heat, and sprinkle with chives when serving.
Tips:
1. I used the thick soup treasure, basically no seasoning, no need to put salt, I added a small amount of pepper because of the use of seafood
2. You can also sprinkle chopped coriander when it is out of the pot, but we have snowed here these past two days, and we didn’t put it in the house.
