1. Preparation: main and auxiliary ingredients such as shiitake mushrooms, fungus, pork, white jade mushroom, eryngii mushroom, green onion, ginger, garlic, and chili.
2. White radish, instant sea cucumber
3. Wash the white jade mushrooms and put them on the 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 into sections; slice ginger and garlic; chop pepper.
4. Soak the fungus and wash the hair; soak the mushrooms, rinse, and then soak in water; sea cucumbers and mushrooms can be cut or not, freely.
5. Frozen slices of pork
6. Put pepper noodles, aniseed noodles, green onion, ginger, garlic, chili, etc. in the water pot (please add the stock if you have stock)
7. Put in white jade mushrooms, white radish and eryngii mushrooms
8. Add fungus, sea cucumber, shiitake mushrooms and the water for soaking shiitake mushrooms. Put the salt (salt can also be put later, now it is recommended to put the salt later, please feel free) and 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 let the meat slices fully cook.
10. Put pepper and sesame oil and other condiments before cooking
11. Put coriander
Tips:It is generally better to use a casserole to make this kind of fungus soup in winter.
