auxiliary materials: shiitake mushroom (dried) 1g, shiitake mushroom (dried) 1g, Hericium erinaceus 1g, white boletus (dried) 1g, Pleurotus ostreatus 1g, pear 2g, Lycium barbarum 1g and chestnut (fresh).

2. add water, garlic, ginger, scallion, medlar, chestnut kernel, red dates and pepper to make soup;

3. Slice the meat for later use;

4. Remove a layer of grease floating on the surface of the soup with a spoon;

5. soak all the fungi in water after scalding, take them out and drain them, and tear them into edible sizes;

6. Add mashed garlic (8g), salt (15mg), soy sauce (5g), sesame oil (3g), chopped green onion and pepper and stir to taste;

7. Peel pears and carrots and make them into pieces 5 cm long;

8. Arrange the prepared meat slices, fungi, pears, carrots and other materials neatly in the hot pot;

9. Then pour in the stock, and you can enjoy it around the stove.

the recipe of wild mushrooms in pot: dipping sauce ingredients: 5g of salt, 3g of soy sauce, 15g of sesame, sesame oil and chopped green onion.

Tips for health:

Wild mushroom is rich in polysaccharide, protein and 8 kinds of amino acids necessary for human body, which has the effects of helping digestion, invigorating spleen and stomach, resisting cancer, preventing cancer and improving human immunity.

Xiaotieshi-food xiangke:

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many tea-like and warm supplements such as longan, red ginseng and jujube.

Walnut: Walnut can't be eaten with pheasant, and it is not easy for patients with pneumonia and bronchiectasis.