Preparation Materials:

Dried Matsutake 6-8, 300g of ribs, ginger

Preparation Seasoning:

Salt 5g, 2000ml of water, pepper in moderation, onion 1

Making Process:

1, dried matsutake mushrooms in advance of the warm water soak, wash repeatedly to remove the sand and roots! To be used.

2, ginger slices, soup pot in advance with 2000ml of water to cook.

3, put 2 slices and spare ribs together with enough water to boil blood foam floated out, while boiling fish out spare ribs (avoid blood foam or use warm water to rinse the surface blood foam).

4, the ribs, matsutake mushrooms, the remaining ginger together into the already warm soup, boiled for 2-3 hours, seasoned with salt.

5, add white pepper and chopped small onion before drinking and serve.

Tips:

1, spare ribs after boiling do not use cold water to rinse or directly into the cold water pot, which will lead to protein coagulation, and then boiled is also very difficult to boil rotten, so it is best to warm up the soup in advance, and then deal with the material.

2, dry matsutake mushrooms can also be replaced with other dried mushrooms. If you use matsutake mushrooms, do not put too much at a time, matsutake mushrooms have a heavier flavor, more used as a finishing touch to the dishes, put more soup flavor is too heavy instead of beautiful.