Ingredients: 500g of ribs of red mushroom, 20g of dried cuttlefish, 20g of dried shrimp, 20g of razor clam and 20g of scallop.

Accessories: 5 slices of ginger, 2 tablespoons of cooking wine and 2 tablespoons of salt.

Practice of red mushroom sparerib soup

1, soak the dry goods in boiling water for later use.

2. Add water without ribs, add 2 slices of ginger, 65,438+0 tablespoons of cooking wine and 65,438+0 tablespoons of salt, pour the washed ribs into the pot with cold water, which can better remove blood foam and dirt.

3. Wash the cooked ribs with clear water to remove blood foam and drain, add boiling water to the pot to boil, add 3 slices of ginger, 65,438+0 tablespoons of cooking wine and salt, add the soaked seafood dry goods, pour the ribs, and cover the pressure cooker for stewing. Just put one more serving of water according to the amount of three people. It only takes fifteen minutes to cook.

4. Remove the roots of Russula and clean them briefly. Don't soak the red mushrooms. When the gas in the pot is exhausted, open the pot, add the red mushrooms, and don't cover the pot. Open the lid and cook for ten minutes. Red mushrooms must be put last, do not cover the pot, and do not need to add chicken essence and monosodium glutamate to taste fresh. This delicious sparerib and mushroom soup will do.

5, a bowl of nourishing red mushroom ribs soup out of the pot.