Ingredients: Tricholoma matsutake, sparerib, salt, leek and medlar.

Steps:

Step 1. Take a proper amount of Tricholoma matsutake and soak it in warm water for 20 minutes. Take out the soaked Tricholoma matsutake and rinse it with clear water. Don't pour the soaked pine mushrooms. Be cleared.

Step 2: Clarification of Tricholoma matsutake soup.

Step three. Take a proper amount of ribs and wash the blood with clear water.

Step four. Pour cold water into the pot.

Step 5: blanch the water.

Step 6, wash away the floating foam with warm water.

Step seven. Add a proper amount of water to the pot, put the blanched ribs into the pot, add the soaked pine mushroom soup, and cut a few pieces of ginger into the pot.

8. Cook on high fire for 20 minutes.

Step nine. Add matsutake from Japan.

Step 10. Stew for 40 minutes.

Step 1 1. Washed berries

Step 12. Dice leek.

Step 13. Skim off the foam and excess oil.

Step 14. Put the wolfberry on the fire.

Step 15: Add proper amount of salt and chicken essence (or no seasoning) into the bowl. Sprinkle with chopped chives and serve.

Method 2: Wash Tricholoma matsutake, ribs and medlar. Then boil water in the pot, blanch the ribs and remove the blood foam. Tricholoma matsutake is soaked in water. Remember, don't pour out the water for soaking mushrooms at this time. Add it later when you make soup. It's delicious.

Take a casserole, throw all the ingredients into it, add clean water and the water that just soaked mushrooms, and after the fire boils, turn to low heat for cooking.

It will be cooked in an hour, just add a little salt without any seasoning.

skill

Don't throw the water soaked in dried Tricholoma matsutake, you can precipitate it and make soup with clear night. Fresh Tricholoma matsutake can be washed without water, and the soil attached to the surface can be wiped off with paper towels, which can better maintain the umami taste of Tricholoma matsutake.