(Ingredients) 500g of pig bone.

(main ingredient) 500g of lotus root.

(main ingredients) 3 dried squid

(Ingredients) 50 grams of auricularia auricula

(Ingredients) 50 grams of mushrooms

(Ingredients) 50 grams of mushrooms

(main ingredient) Coprinus comatus100g

Proper amount of oil (auxiliary material)

Appropriate amount of salt (auxiliary material)

(Accessories) Appropriate amount of ginger

step

1.

Boil pig bones in cold water.

2.

Peel the lotus root, cut it into large pieces and blanch it with pig bones.

3.

The cuttlefish is soaked in water with a little edible alkali.

4.

Xiangru and auricularia auricula are soaked in warm water.

5.

Wash the soaked cuttlefish, fragrant slices and fungus for later use.

6.

Put the blanched lotus root, pig bone and soaked cuttlefish into an electric pressure cooker.

7.

Put enough water. The water in the pressure cooker will not evaporate too much, so the water will cover the ingredients slightly.

8.

Add a slice of ginger, cooking wine and a little vinegar.

9.

Select the pressure maintaining function for 20 minutes.

10.

Wash chicken leg shavings and tea tree shavings.

1 1.

Open the lid of the cooked soup and put the fragrant shavings, tea flowers, chicken legs and fungus together in the pressure cooker.

12.

Cover and press 10 minute.

13.

Put a little edible salt in the pressed cuttlefish mushroom. (Don't let go)

14.

The nutritious and delicious cuttlefish mushroom is served in a bowl while it is hot.