Matsutake Mushroom, Shark Fin, and Sausage Soup

Name: Matsutake Mushroom, Shark Fin, and Sausage Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 1 slice Shark fin; 1 piece Chinese sausage; 2 pieces Matsutake mushroom; to taste Salt; 1 bowl chicken soup

An indulgent soup combining prized matsutake mushrooms, rehydrated shark fin, and sweet steamed Chinese sausage for a richly layered, umami-packed, subtly sweet broth.

20 minNewEasy Soups Boil Sweet

Instructions

1
Take the rock sugar sausages out of the packaging bag and rinse them. Put them in a pot and steam over high heat for 15 minutes.
2
Take the rock sugar sausages out of the packaging bag and rinse them. Put them in a pot and steam over high heat for 15 minutes.
3
Steam the Chinese sausage, let it cool, and slice it to make soup. Doesn’t it look very tempting! The taste is slightly sweet, not salty, and very delicious.
4
Fish bones need to be soaked for 10 hours, and they should be rinsed clean before soaking. This way, the water used to soak the fish bones can be kept for making soup.
5
Soaked fish bones, torn into strips by hand.
6
Thaw the frozen matsutake mushrooms and rinse them. Tear them into strips by hand.
7
Put a bowl of chicken soup in the pot, bring it to a boil, then add the matsutake fish bones and cook the soup in the pot.
8
Add rock sugar, sausage, and salt to the boiling soup. Mix it for drinking with alcohol and serve, because the sausage is already cooked.
9
Share a bowl of light and delicious soup,