1. Wash pork chops, chop them into long strips, blanch them in boiling water to remove blood foam, and take them out.

2. Take a soup pot, add a proper amount of water, put the processed pork chops, ginger slices and candied dates into the pot, boil over high fire, and then turn to low heat for cooking.

3. Peel the pumpkin, remove the seeds, cut into pieces, remove the roots of the crab mushroom, divide it into small flowers, wash and drain. Wash Pleurotus eryngii and cut into thick slices for later use. After about 40 minutes, add the pumpkin.

4. Add the crab-flavored mushrooms and Pleurotus eryngii, and continue to simmer for about 40 minutes after the fire is boiled.

You can add salt to drink when the fragrance floats all over the house.

Cooking tips

1, the old pumpkin with soft taste should be used for soup;

2. Crab-flavored mushrooms have a unique crab flavor, which can enhance immunity and delay aging;

3. Pleurotus eryngii has the advantages of high protein and low fat, and it is not easy to boil when used in soup;

4, pumpkin can enhance immunity, prevent arteriosclerosis, moisten the intestines and relax the bowels, and maintain beauty.