Ingredients: ribs, fresh Agrocybe aegerita, mushrooms, fungus, Pleurotus eryngii, Flammulina velutipes, dictyophora indusiata, red dates, Lycium barbarum and ginger.
Seasoning: refined salt and vinegar.
Because there are many kinds of ingredients, just the right amount of each one. There is no need to put so many mushrooms, just a few. A little fungus will do. Put more if you like to eat, and the ingredients can be according to your own preferences. If you think there are many varieties, you can subtract them appropriately.
Practice: 1, Auricularia auricula, Lentinus edodes and Dictyophora dictyopteris were soaked in water for later use, washed after soaking, and Dictyophora dictyopteris was cut into sections after removing the pedicle and tail. If there is no bamboo sun at home, there is no need.
2. Cut off the roots of fresh Agrocybe aegerita, wash it and cut it into sections. Slice or slice Pleurotus eryngii; Cut off the root of Flammulina velutipes, tear it open, wash ginger and slice it.
3. Boil the water, soak the clean spareribs, take out the spareribs and put them into the pot for boiling soup (I use an electric rice cooker to let the soup boil slowly), add a few slices of ginger, add fresh Agrocybe aegerita, Pleurotus eryngii, mushrooms, fungus and water, and drop a few drops of vinegar in the water, so that the spareribs will burn well. Start stewing soup.
4. When the surface of the ribs becomes discolored, add bamboo shoots and red dates to continue cooking. Don't put too many red dates, just put a few.
5. After the soup in the pot is boiled for a while, add Jin Liru to simmer for a while, and then put it in the lid for a while. At this time, you can turn off the power, add salt after stewing, and stir well with a spoon. You can eat it in a pot.
This soup is delicious, and the soup is delicious. Just put salt in the seasoning and nothing else. Personally, I think the soup with just the right amount of salt is the real good soup.