Accessories: Lentinus edodes (dry) 100g, Tricholoma matsutake 100g, Hericium erinaceus 100g, Boletus edodes (dry) 100g, Pleurotus ostreatus 100g, pear 200g, Lycium barbarum/kloc.

Seasoning: garlic (white skin) 8g, ginger 10g, salt 20g, soy sauce 40g, sesame oil 5g, onion 15g and pepper 2g.

Production steps

1. soak beef bones and leg meat for 30 minutes, remove blood and put them in a stew pot;

2. Add water, garlic, ginger, green onions, medlar, chestnut kernels, red dates and pepper to make soup;

3. Slice the meat for later use;

4. Use a spoon to remove a layer of oil floating on the surface of the soup;

5. Soak all fungi in water after blanching, take them out and drain them, and tear them into edible sizes;

6. Add garlic paste (8g), salt (15g), soy sauce (5g), sesame oil (30g), chopped green onion and pepper and stir to taste;

7. Peel pears and carrots and cut them into 5 cm long pieces;

8. Arrange the prepared meat slices, fungus, pears, carrots and other materials neatly in the hot pot;

9. Then pour in the stock and enjoy it around the stove.

Tips for making wild mushrooms in the pot: dipping sauce ingredients: 5 grams of salt, 30 grams of soy sauce, sesame 15 grams, sesame oil and chopped green onion.

Tips-Health Tips:

Wild mushrooms are rich in polysaccharide, protein and 8 kinds of amino acids necessary for human body, which have the functions of helping digestion, nourishing spleen and stomach, resisting cancer and improving human immunity.

Pie-food phase grams:

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.

Walnuts: Walnuts can't be eaten with pheasants, and patients with pneumonia and bronchiectasis are not easy to eat.