Materials: 2 Pleurotus eryngii, Tricholoma matsutake 10, 2 tender bamboo shoots, 3 bee flowers of Agrocybe aegerita, Volvariella volvacea, Flammulina velutipes and Lentinus edodes, 500ml of broth and appropriate amount of salt.

Exercise:

Remove the roots of Agrocybe aegerita and Flammulina velutipes, and wash all the materials. Soak Tricholoma matsutake in water for 20 minutes. Slice Pleurotus eryngii obliquely, cross the end of straw mushroom, thick mushroom and cross the top of small mushroom. The tender bamboo shoots are cut into hob blocks, and the branches and leaves of the bee flowers are separated.

Put all the ingredients in a crock or casserole, pour the pine mushroom water into it and simmer, skim off the floating foam, simmer for about 3 hours until the soup is reduced by half, remove the bee branches, add appropriate amount of salt and drop a little sesame oil.

Making "crock soup" should also pay attention to the following points:

Generally, only clear water or purified water is mixed in the crock, but the fresh soup made by hanging can't be used. Its purpose is to ensure the original flavor of simmered soup with different tastes.

Before you cover the jar, you need to seal the jar mouth with a piece of aluminum foil paper, and then cover it to ensure that the jar is well sealed.

The simmering time should be determined according to the different properties of different raw materials. Generally, the simmering of raw materials is limited to 8 hours, while the old and tough raw materials such as beef, native chicken and old duck need to be simmered for 10 ~ 12 hours.

Different positions in a big crock have different firepower, so we should pay attention to the reasonable collocation of large and small fires when simmering. Generally, the soup in a crock is cooked with high fire first, and then boiled with low fire.

After a pot of soup has been stewed for about 4 to 5 hours, it is necessary to "turn over", that is, change the position of the crock to prevent it from being stewed dry because it is close to the position with strong firepower.

"One-pot simmering soup" is a style dish popular in the south. It uses a special large crock, the bottom of which can be burned, and the crock is built with an iron frame. The chef puts the small crock filled with soup layer by layer into the iron frame in the crock, then lights charcoal, and uses the high temperature generated by charcoal fire to cook the soup in the crock.

The height of the big crock for making "crock simmer soup" is about 1? 3 meters, made of coarse pottery. There is a circular iron cylinder at the bottom of the cylinder, which can hold charcoal for burning fire. There are three layers of iron frames in the cylinder, which can hold about 30 small cylinders. The top of the cylinder has an iron cover, which can be opened at any time. Charcoal and crock are put in from the top with iron clips. The small crock for soup is about18cm high and 20cm in diameter. It has a small handle, which can be held by hand and served on the table. In addition, there is a small cover with a small hole on it, which is used to exhaust excess heat when stewing soup.

When simmering soup, you need to clean all kinds of raw materials and put them in a small crock, then add seasoning and water? Better use pure water? Cover the crock, put it into the iron frame in the crock, lightly charcoal, simmer the soup for 8~ 12 hours, and take it out.

There are many kinds of materials for making "crock simmer soup", including chicken, duck, beef, pork, seafood, game, bamboo shoots, fungi, bean products and vegetables.