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Recommended nourishing soup in winter - Shark Fin Bone Hericium Mushroom and Carrot Soup

冬季滋補湯水推薦 - 鯊魚翅骨猴頭菇紅蘿蔔湯 - On Hing Dry Seafood

Today, the editor of Anxing Hao teaches you how to use shark bones to make a soup that is moist, collagenous and rich - Shark Fin Bone Hericium Mushroom and Carrot Soup

This soup uses frozen shark bones from Anxing. The 1kg package contains five packages of individually packaged shark bones, each package contains 200g. When using it, you only need to unpack it and simply clean it before use! Very convenient and fast!

Material:
One portion of premium shark fin bone, 2 Hericium erinaceus, 2 carrots, 300g spare ribs, 3L water

practice:

  1. Peel, wash and cut the carrots into cubes, wash the ribs and pour some water into them; keep the water in the pot for later use.
  1. Wash the Hericium erinaceus, cover and soak it in half cold water and half hot water for 15-30 minutes/ You can also soak it in cold water overnight, cut off the roots (the source of the bitter taste), squeeze and wash the Hericium erinaceus until the yellow bitter water becomes clear, and rinse the Hericium erinaceus with water. 1 minute.
  1. Pour water into the pot, add premium shark fin bones, Hericium mushrooms, carrots and ribs, and simmer over open fire for 2 hours.

common problem

  1. Why are other people's Hericium mushroom soup delicious, but all the soup I make tastes bitter? Answer: The Hericium mushrooms need to be cleaned, cut off the roots ( the source of the bitterness ) , and clean the Hericium mushrooms until the yellow bitter water turns clear.

  1. Will this treatment wash away the nutrients and flavor of Hericium? Answer: No, there is a lot of dust and mud in the dried fungi that must be cleaned, and it takes more than half an hour to cook out the flavor.