- 500g pork ribs
- 40g shiitake mushroom
- 20g black fungus
- chicken powder
1. You can use both fresh and dried shiitake mushrooms. Dried shiitake mushroom brings more flavor to the soup while fresh one is tender and juicy.
2. Blanch pork ribs before simmering, or you need to add 3-4 ginger slices to remove blood taste.
Chop the ribs into large pieces. Wash and clean. Then blanch into boiling water until medium-well.
Soak shiitake mushrooms for 2 hours, wash and clean. Soak black fungus for 1 hour.
Add water to a stew pot. Boil and add all ingredients. Boil again and use small fire to cook for 2 hours. Add salt and chicken powder for seasoning. Serve.