Cordyceps Flower and Monkey Head Mushroom Soup Exclusive

Name: Cordyceps Flower and Monkey Head Mushroom Soup Exclusive
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 150g Pork spine; 15g Cordyceps flower; to taste Hericium erinaceus; 5 slice Ginger slices; 1 stick Scallion; 30g cooking wine; to taste Salt

An earthy tonic soup pairing thoroughly soaked monkey head mushrooms with cordyceps flowers and pork spine, slowly simmered into a savory, healthful broth with chewy mushroom texture.

30 minNewEasy Soups Boil Savory

Instructions

1
Soak an appropriate amount of monkey head mushrooms until softened, then cut off the blackened root parts. Change the water multiple times, squeezing out the water from the mushrooms each time, until they no longer taste bitter (about 4 to 5 times). Tear into small pieces and set aside.
2
Soak 15g of cordyceps flowers in 200g of water for 10 minutes.
3
Pork backbones (pork vertebrae) 150g, cut into small pieces and rinsed clean.
4
Pour cold water into the pot, add two slices of ginger and a spoon of cooking wine. After the water boils, cook for two minutes and then remove, rinsing thoroughly with hot water.
5
Add 1000g of water to the pressure cooker, put in 3 slices of ginger, and tie one small scallion into a knot.
6
After bringing to a boil, add pieces of dragon bone, soaked cordyceps flowers and water, and an appropriate amount of monkey head mushroom pieces.
7
Add 15g of cooking wine, bring the pressure cooker to pressure and cook for 10 minutes, then turn off the heat and let the pressure release naturally. Open the lid, remove the ginger slices and tied green onions and discard them, add an appropriate amount of salt for seasoning, and cook for another five minutes. If there is a lot of oil on the surface of the soup, gently skim it off with a small spoon.
8
Sprinkle some cilantro or chopped green onions when eating.
9
The taste is fresh and fragrant, very delicious.