“Moisturizing and Dryness-Relieving Good Soup” Lamb Spine and Three Mushroom Soup

First, rinse the lamb spine clean with water, then put it in cold water and bring it to a boil.

Clean the shiitake mushrooms, trim the bottoms, blanch them in boiling water, then put them into cold water to cool completely, drain the water, and for a nicer appearance, you can make decorative cuts.

Clean the shimeji mushrooms, blanch them in boiling water, then rinse thoroughly with cold water to remove the sawdust taste and also stop the cooking process.

Rinse the enoki mushrooms with clean water, then blanch them until slightly cooked, rinse thoroughly with cold water, and drain the water before setting aside.

After the lamb spine hotpot is brought to a boil, there will be a layer of blood scum on top. Carefully remove it with a spoon, making sure to remove it completely so that the lamb soup tastes fragrant and not greasy.

Prepare the seasonings for cooking lamb spine, and rinse them with clean water.

Pour the seasonings into the pot, bring to a boil over high heat, then simmer over medium-low heat until the meat on the lamb spine is cooked, which takes about an hour.

Pour the three types of mushrooms into the pot, bring to a boil, and then it's ready to serve.

When drinking, cut some more green onions and cilantro, add an appropriate amount of salt, and then you can enjoy it.