Materials

200g goose egg mushroom, 150g canned sea cucumber, a little Indian hemp. Seasoning: 1 tsp salt, 2 cups chicken broth, 1 tbsp cooking wine, 1/3 tsp soy sauce, a little pepper oil.

Methods

1: Wash the goose egg fungus, cut the sea cucumber into strips and set aside.

2, add chicken broth in the pot and bring to a boil, put in goose egg mushroom, sea cucumber and soy sauce, cooking wine, refined salt, simmer for 10 minutes, then put in the Indian mallow, drizzle pepper oil can be.

Replacement of ingredients

Raw materials with pigeon eggs instead of goose egg fungus, called sea cucumber pigeon egg soup.

Flavor change

The seasoning remove soy sauce, pepper oil, add red oil, monosodium glutamate, chicken powder, it is called red oil goose egg mushroom soup.