Accessories: 50 grams of pickled mustard tuber, 5 grams of black fungus (water hair)

Seasoning: salt 3g Chili oil 3g lard (refined) 5g monosodium glutamate 2g cooking wine 10g each.

The practice of hot pickled mustard tuber and shredded pork soup;

1. Wash the lean pork and cut it into 3 cm long sections.

2. Soak the auricularia auricula in water and wash it.

3. Wash the mustard tuber and cut it into filaments.

4. Put a soup bowl filled with water in the pot, add black fungus, bring to a boil over high fire, add shredded pork, cooking wine and refined salt, cook for 2 minutes, add shredded mustard, and bring to a boil to cease fire. Put it in a soup bowl, add spicy oil and monosodium glutamate, and serve.

For more information about hot pickled mustard tuber and shredded pork soup, please visit Mint.com Food Library/Restaurant/Laweizhicairousitang.