Seasoning: salt 1 teaspoon, 3 slices of ginger and 3 grams of pepper.

Steps:

1. Rinse the ribs with running water and soak them in clear water for about 20 minutes.

2. Put the soaked ribs into the soup pot, add twice the water of ginger slices and ingredients, boil over high fire, and simmer for 2 hours.

3. Cut off the mushroom feet with soil and wash off the floating dust with flowing water.

4. Take a small bowl of clear water and soak it for about 10 minute.

5. Add the soaked red mushrooms and the soaked mushroom water with filtered sand, and cook for about 10 minute.

6. Add salt and pepper to taste.

Cooking skills:

1, ribs soaked in blood are used to make soup, and the soup will be more delicious without fishy smell;

2. Don't add red mushrooms too early. Cooking 10 minutes or so will make the red mushroom soup more beautiful and nutritious.

3. Don't soak the russula for too long, 10 minutes is enough. After soaking, stir in one direction in the basin to help clean up the sand in the folds.