How to make mushroom, pork ribs and wild vegetable noodle soup

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about mushroom, pork ribs and mountain treasure noodle soup

1. Choose fresh white mushrooms that have not bloomed;

2. Soak in clean water, wash and slice;

3. Soak the enoki mushrooms in clean water and wash them;

4. Soak the Coprinus comatus in clean water and wash it;

5. Choose kale as a vegetable, as it is not easy to turn yellow after cooking and its leaves and stems are very crisp and tender;

6. Remove the stems and leaf stems of kale and separate them;

7. Select kale leaves and stems, soak them in clean water and wash them;

8. Put the meat soup into the refrigerator, remove the fat and set aside;

9. Place the processed ingredients on a side dish for later use;

10. Wash the mushrooms. Cross cutting knife;

11. Soak the black fungus in water, wash and set aside;

12. Wash the wild rice stem and cut it into two halves;

13. Cut wild rice stem into evenly thick crescent-shaped slices;

14. Soak the garlic in clean water, wash it, and fluff it with a knife;

15. Cut the garlic into small pieces of about 1 cm;

16. Wash the red bell peppers and cut them into small pieces;

17. Place the processed ingredients on a side dish for later use;

18. Wash the pork chops with clean water and drain;

19. Use a knife to cut off the white fascia of the pork loin, and then use the back of the knife to beat the pork chop in a longitude and latitude cross to loosen the meat fiber tissue. Then, use the side plane of the knife to pat the pork chop thin and enlarge it to make it uniform in thickness and loose in fiber.

20. The processed pork chops are about twice as big as before;

21. Add the processed pork chops to the slurry of onion, ginger, salt, cooking wine, starch and water for about 10 minutes;

22. If the meat absorbs water during the battering process, add water at any time to ensure that the pork chops are tender and juicy after cooking;

23. Put the processed ingredients together for later use;

24. Heat the pan with oil;

25. When the oil temperature reaches about 100 degrees, add mushrooms and coprinus comatus and stir-fry;

26. When the mushrooms and coprinus comatus become soft, add the enoki mushrooms and stir-fry for a while;

27. Add the pork broth from which the fat has been removed;

28. Add enough clean water;

29. The amount of soup depends on the number of people dining together;

30. Cover the pot and cook over medium heat for about 10 minutes to dissolve the mushroom flavor;

31. Picture of mushroom and pork soup after cooking;

32. Add the processed kale leaves and stems;

33. When the stems change color and seasoning is done, it is ready to be served.

34. Pour the cooked "Green Kale and Wild Treasure Soup" into a large soup bowl and set aside;

35. Pour oil into the pan, add ginger slices and more scallion whites and stir-fry until scallion oil comes out;

36. Add the battered pork chops and bake them at low oil temperature;

37. Grill the pork chops on both sides until they change color, then remove from the grill and place on a plate for later use;

38. Heat the scallion oil in the original pot;

39. Add black fungus, shiitake mushrooms and wild rice stem and stir-fry for a while;

40. Add dark soy sauce, cooking wine, sugar and salt and stir-fry;

41. Add enough water;

42. Cover the pot and cook over medium heat for about 10 minutes, so that the mushrooms can release their fragrance, the black fungus can absorb the juice and swell, and the wild rice stem can absorb the fresh flavor;

43. Season the soup when it is thick and fresh;

44. Add the pork chops grilled with scallion oil;

45. Soak the pork chops in the soup and cook for a while;

46. ​​Add garlic leaves and red bell peppers, stir-fry, and add MSG to taste;

47. Put the cooked "Grilled Pork Ribs with Mushrooms, Fungus and Scallions" into a large bowl and set aside;

48. Add enough water to the soup pot;

49. Cover the pot and bring to a boil over high heat;

50. Add longxu noodles;

51. After the noodles are cooked, remove them and rinse with cold water;

52. Eat: Pour the "Green Chinese kale and wild treasure soup" into a noodle bowl, add appropriate amount of longxu noodles, and then pour the "grilled pork ribs with mushrooms, black fungus and green onions" and the juice on top, and it will become a light, refreshing and delicious [wild and sea delicacies]---"Mushroom, pork ribs and wild treasure soup noodles";

53. "Mushroom, Pork Ribs and Wild Delicacies Noodle Soup" finished product picture 1;

54. The finished product of "Mushroom, Pork Ribs and Wild Delicacies Noodle Soup" is shown in Figure 2;

You should have learned how to make the mushroom, pork ribs and wild vegetable noodle soup that I introduced today! Understanding the method and, more importantly, putting it into practice will make your cooking skills more sophisticated and you can make more delicious food. Take action now!