Main ingredients

Pork crescent bone

1 piece

Asparagus

3 pieces

Tomato

1 piece

Crab mushroom

50g

Accessories

Oil

An appropriate amount

Salt

An appropriate amount

Pepper

An appropriate amount

Ginger slices

Appropriate amount

Steps

1. Blanch the crescent bone in boiling water, take it out and put it into the pressure cooker. Add some ginger slices and cooking wine and cook until the program is finished.

2. Pour the bone broth into the soup pot, add the mushrooms, bring to a boil over high heat and then simmer over low heat for 10 minutes. Add salt and pepper.

3. Cut the reed diagonally into slices and put them in the soup pot.

4. Cut the tomatoes into cubes and put them into the soup pot. Bring to a boil over high heat.

5. Add a little chicken essence. Mushroom, asparagus and pork ribs soup is completed.

Tips

The salt must be added last in this soup. It is said that this will make the meat tender. Just cook the asparagus and tomatoes, no need to cook them more.