Ingredients Details

Main Ingredients

An appropriate amount of pork

An appropriate amount of dried vegetables

An appropriate amount of carrots

An appropriate amount of tea tree mushroom

Accessories

A few slices of ginger

Four star anise

A few longan

1

Soak the dried vegetables in water until soft. Just put a little less, otherwise there will be a lot of it after cutting it and boiling it. You can use either cold or warm water. Soak it until soft and then clean it.

2

Wash the pork and cut into large pieces. Usually I usually use pork ribs or keels, but today I went to the meat stall I usually go to and they didn’t have any. I chose a piece of pork trotters. Pork belly is suitable for cooking, but it is too greasy to make soup.

3

Wash the carrots and cut them into pieces. Soak the tea tree mushrooms in cold water until soft, wash them and cut them into pieces. These are placed randomly, depending on the inventory and preferences at home. The carrots grown at home are in sufficient supply, so I have to find ways to consume them. Tea tree mushrooms are a new year's gift from my husband's work, and they also need to be consumed.

4

Dry-clean the vegetables and cut them for later use. Because the carrots, tea tree mushrooms and carrots can be placed at the same time, I put them on the same plate.

5

Star anise, ginger and longan are ready. The longan was put there temporarily because my father had several longan trees in his house, so my mother would dry some longan every year. When we went back to our parents' home, it was as if the Japanese were marching into the village.

6

After the water is boiled, put the meat pieces in and cook until foam forms. (I am used to this. In fact, when making soup, it is better to put the pot under cold water and skim off the foam after the water boils. However, I always feel that there are many impurities from the meat in the soup, especially when it comes to bone soup).

7

Without turning off the heat, use chopsticks to put the meat into the soup pot. This stainless steel soup pot was my pre-marriage property. I bought a ceramic one the year before last. I spent five or six hours each time making soup, and then I gave up on that pot.

8

Put the dried vegetables, tea tree mushrooms, carrots, star anise and ginger together, add water, use hot water, because the meat is hot just after it is taken out of the pot, cold water will Allow the surface to shrink. After the fire boils, reduce the heat to minimum.

9

I usually stew for more than two hours. If you like red dates, they will become rotten if you add them early. Red dates are not delicious. If you eat red dates at the end, I personally think it is a problem. It is more appropriate to add it 20 to 30 minutes before the fire. I usually add salt at this time.

Tips

(1) Add less salt first, and then add a little more after making the soup. In that case, the meat and vegetables inside will not be so bland,

?After all, most people still eat the dregs in the soup.

(2) As for what ingredients to add, it depends on personal preference. It is difficult to adjust according to everyone's opinions.