Raw materials: dried tea tree mushrooms 250 grams dried shiitake mushrooms 600 grams dried abalone mushrooms 300 grams dried dried bovine dried mushrooms 200 grams dried apricot abalone mushrooms 400 grams dried matsutake mushrooms 100 grams dried monkey head mushrooms 200 grams pressed pork rib segments, fresh apricot abalone mushrooms slices, fresh shaggy mushrooms, lotus root slices, slices of ginger, scallion knots, goji berries, jujubes, salt, chicken broth, monosodium glutamate (MSG), fresh broth of the pressed pork rib, pressed pork ribs of the grease Each appropriate amount of spicy sauce flavor plate 1

Method:

1. Boil mushroom soup: a variety of dry fungi raw materials mixed, beaten into coarse particles, wrapped in gauze into the 50 liters of stainless steel barrel mixed with water, on the fire boiled to a small fire, simmering for 2 hours to the fungus flavor overflow, it will be obtained when the mushroom soup.

2. To the mushroom soup hot pot: take a casserole into the ginger, the pressure of the pork ribs section, fresh apricot mushrooms slices, fresh cockles mushrooms, lotus root slices and other ingredients into it, and then adjust the salt, chicken essence, monosodium glutamate and the pressure of the fat of the pork ribs, wait until the pressure of the pork ribs mixed into the fresh soup and the simmering of the mushroom soup, sprinkled with scallion joints, wolfberries and jujubes, open the fire to cook it into the mushroom soup ribs hot pot. When serving, dip in the spicy sauce flavor plate can be.

Technical key:

1. Boiling mushroom soup must be used to dry mushrooms, and the dried mushrooms into coarse particles, in order to help its flavor quickly and thoroughly. Simmering mushroom soup only need to put water, and should not add other seasoning accessories, so as to ensure that the flavor of the mushroom soup is pure. After the mushroom soup is ready, the mushroom packet can be immersed in the mushroom soup without having to fish it out. In addition, the dried mushroom coarse grains can be divided into two mushroom packets, in order to adjust the concentration of fresh flavor of mushroom soup at any time. It should be noted that, because these dried mushrooms are only used to simmer fresh flavor, so you can use those less beautiful shape but more intense fresh flavor of the mycorrhizal material, this can also save costs.

2. As the mushroom soup is made of dried mushrooms with all the vegetarian simmering, which lacks animal protein and animal fats and oils of the fresh flavor, so in the modulation of the mushroom soup hot pot, you need to add meat simmering broth and animal fats and oils to make up for the purely vegetal mushroom soup flavor incomplete defects, so that the mushroom soup hot pot of the fresh flavor is more intense. However, in the addition of animal ingredients, broth and fat, to master the "pure unity" principle, in order to highlight the main ingredients and mushroom soup composite fresh flavor. For example, mushroom soup ribs hot pot generally only add boiled pork ribs and pork ribs boiled out of the soup, and should not add chicken or duck to ensure that the pure taste of mushroom soup. While the mushroom soup chicken hot pot, only add chicken meat, chicken broth and chicken oil. Of course, the mushroom soup hot pot can be appropriate to add some fresh mushroom ingredients to highlight the flavor.