Ingredients ?

Dried Chanterelles 15g

Bamboo Fungus 15g

Chinese Chop 500g

Water Moderate

Salt Moderate

Ginger Moderate

Scallion Moderate

Chinese Wine Moderate

Chicken Seasoning (Chanterelles are very fresh in their own right, you can use it or leave it out)

Chanterelles and Bamboo Fungus in Soup How to make chops soup?

Bamboo fungus should be soaked in lightly salted water for 10 minutes before cooking, and cut off the head of the cap (the closed end), and remove the flower part of the fungus (the netted part, the flower is the place where the scent of the fungus is more concentrated), and keep only the stem, otherwise it will have a strange smell. Cut into segments of about 4 centimeters.

Because Chanterelles are relatively clean, you can simply rinse them a couple of times, and then they can go straight into the pot. (Personally, I recommend not soaking them, as the flavor of the mushrooms will be dulled by the soaking water)

The casserole dish is filled with water and brought to a boil over high heat, add the green onions, ginger slices and cooking wine.

Put the cleaned chops into the casserole, heat up, skim off the foam, and cook with the chanterelle mushrooms over low heat for about 1 hour. (Cook until the chops move when poked with chopsticks)

Put the bamboo fungus into the pot and cook with the chops for half an hour.

Finally, add appropriate amount of salt.