1. Preparation: main and auxiliary materials such as shiitake mushrooms, fungus, pork, white jade mushroom, eryngii mushroom, green onion, ginger, garlic, dried chili, etc.
2. White radish, instant sea cucumber
3. Wash the white jade mushrooms and put them on a plate; slice the eryngii mushrooms and white radish (not too small and thin, I usually put the white radish into thick round slices). Cut green onion; slice ginger and garlic; chop dried chili
4. Soak and wash the fungus; soak and wash the mushrooms, then soak in water; sea cucumbers and mushrooms can be cut or not, whatever you like
5. Frozen slices of pork
6. Put pepper powder, star anise powder, green onions, ginger, garlic, chili, etc. in the water pot (please add the stock if there is stock)
7. Put in white jade mushrooms, white radish and eryngii mushrooms
8. Put the fungus, sea cucumber, shiitake mushrooms and the water for soaking the shiitake mushrooms, add salt (the salt can also be put later, now it is recommended to put the salt later, please feel free), simmer for about 20 minutes on medium and low heat
9. If there is no stock, put a little chicken juice; put the meat slices, and cook the meat slices fully
10. Put pepper and sesame oil and other condiments before cooking
11. Just put coriander
Tips:It is generally better to use a casserole to make this kind of fungus soup in winter.
