Ingredients
- 1 ginger
- chicken bones
- 1 pork bones
- 8 bowls water
- chicken stock
Side Dishes
- 4 shiitake mushroom
- 4 shaggy mane mushroom
- 4 black fungus
- 100g Enoki mushroom
- 1 potatoes
- 500g duck blood
- 500g winter gourd
- 500g beef rolls
seasoning
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 2 tablespoons cooking wine
- 1 tablespoon salt
- 1 tablespoon sugar
Directions
Tips
Steps
1 Done | Soak shiitake mushrooms in warm water and gently wash away the dirt and mud. Remove the stem of Enoki mushroom, shaggy mane mushroom, wash and set aside. |
2 Done | Peel scallions and ginger. Wash and slice into small pieces. Wash and cut chicken bone into small pieces. Clean and cut pork bone into strips. |
3 Done | Add oil to fry pork bones, chicken bones, ginger, and garlic. Fry until color changed. Add chicken stock, sesame oil and cooking wine. Bring to a boil. Skim foam. |
4 Done | Simmer for 1 hour over small heat. Add salt and sugar enhance the taste. Remove and discard the bones, add all mushroom, cook until fragrant. |
5 Done | Wash duck blood and cut into thick slices. Soak fungus in warm water, remove the stem, and tear into small pieces. Peel, wash winter gourd, potatoes. Cut into slices. |
6 Done | Bring mushroom soup to a boil. Then enjoy any meat and vegetable with this mushroom soup hot pot base. |
