This delicious soup I introduced to you today is called mixed bone mushroom soup. Although the name is unremarkable, this soup is very complementary because it contains American ginseng and Lycium barbarum. Needless to say, the function of American ginseng is invigorating qi and nourishing yin, nourishing liver and kidney and benefiting eyesight. Therefore, this soup can detoxify your body and clean up your increasingly fat belly, and it is simple, which is one of the necessary practices for home travel. Because the living conditions are good now and the fat content is too high, everyone usually drinks more mushroom soup, which is good for reducing the burden on the stomach. Let me tell you something about it.

Ingredients: one miscellaneous bone, one mushroom, one artificial American ginseng and seven or eight medlar.

The following is the specific method of mixing bone mushroom soup:

The first step is to wash the bought miscellaneous bones with clean water, then heat the water to remove water, and be sure to skim off the flesh and blood.

Then take out the miscellaneous bones soaked in water and wash them under the tap, leaving no impurities.

Step 2: It is best to have an enamel iron pot at home. If not, the effect of using ordinary iron pot is slightly worse, but it does not affect the taste. Heat the empty pot for a while, and then turn off the heat for two minutes.

Step 3: Put the clean miscellaneous bones soaked in water into the hot pot, then pour a small pot of water, preferably mineral water, because the taste will be better, then add Jiang Mo, onion and American ginseng, then pour a spoonful of cooking wine, turn to medium heat, then turn to low heat, and it's almost time. Cover and stew for half an hour, and the taste time varies from person to person.

The fourth step is to treat the mushrooms while waiting for the bone soup to stew. Wash it first, then soak it in water. Remember to put salt to sterilize when soaking in water, and soak for 15 minutes. Drain the water, cut it into small pieces and put it in a container. After a while, treat together.

Step 5: At this time, the miscellaneous bone soup stewed in the pot is almost the same. After controlling the time, open the lid, add the chopped mushroom root Lycium barbarum, continue steaming, stew for another half an hour, and finally add pepper and salt. If you like chopped green onion, add some sesame oil to taste better.

Here are some considerations:

The first one is that miscellaneous bones must be soaked in hot water first, because all the bones bought are from farms. If there are too many impurities inside and outside, there will be odor, which will affect the taste.

Second, analyze the bones of the soup. If the bones are miscellaneous bones, the soup will taste fresher, and then we will eat it with mushrooms. But if you buy leg bones or something, the oil content in the soup will be higher. In order to absorb oil, we will put some white radish and absorb some oil. It will taste better.