Monkey Head Mushroom Lotus Root Pork Rib Soup
A layered pork rib soup with lion's mane mushroom and lotus root, the mushroom blanched first to remove bitterness, then slow-simmered into a mellow, earthy broth.
Instructions
- 1
Wash the ribs with water, wash and peel the lotus root, and wash the monkey head mushroom and remove the roots.
- 2
Tear the monkey head mushrooms into small pieces and blanch in boiling water for 1–2 minutes to remove the bitterness.
- 3
Add ribs, ginger slices, and cooking wine to a clay pot with water and bring to a boil over medium heat, then add lion's mane mushrooms and simmer over low heat for half an hour. Meanwhile, cut the lotus root into 1–2 cm slices and soak in water.
- 4
Add the lotus root slices and continue to simmer over low heat for half an hour.
- 5
Add an appropriate amount of washed goji berries before turning off the heat, and season with salt according to personal taste.
- 6
Finished dish photo. On a cold winter day, enjoy a bowl that warms both the heart and the stomach~
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- spare ribs12 piece
- Hericium erinaceus1 piece
- lotus root1 small piece
- Goji berryto taste
Auxiliary Ingredients
- Gingerto taste
Seasonings
- cooking wineto taste
- Saltto taste