Fresh mushroom bone soup(xian jun1 gu tang )

Fresh mushroom bone soup

Introduction:

"The general Dagu soup contains more fat components, and the cooked soup is often greasy. This kind of mushroom and bone soup can just solve the greasy problem of bone soup. When I go to a restaurant to drink mushroom soup several times, I will drink several bowls more, and then I wonder how this delicious soup is made. Today, I try to cook it. It's really different from the general soup. It tastes very good."

Production steps:

Step 1: prepare the mushrooms you need. Originally, you wanted to buy Hericium erinaceus. Mr. Lou bought the wrong mushroom and bought it as Pleurotus eryngii. Anyway, you can change it according to your preference

Step 2: buy the barrel bone and chicken skeleton. When you buy the chicken skeleton, you have to deal with it. There's a lot of meat on the skeleton. You have to remove it and clean it

Step 3: blanch the chicken skeleton and barrel bone in hot water, add a small amount of yellow rice wine to remove the fishy smell

Step 4: put the chicken skeleton and barrel bone into the casserole, add appropriate amount of water, ginger and star anise, bring to a boil and turn to low heat for 90 minutes

Step 5: skim the surface foam from time to time during the soup making process. The color of the soup will gradually turn white. After the bone soup is cooked, drain the soup and keep only the white bone soup

Step 6: wash all mushrooms and drain

Step 7: then remove all the stalks and slice them into slices, a little thicker

Step 8: blanch all kinds of mushrooms in boiling water for about three minutes to remove the earthy smell. After blanching, remove and drain

Step 9: add all kinds of mushrooms and small pieces of torn agaric

Tenth step: then transfer to yellow wine and salt, boil it and turn it on for fifteen minutes.

Step 11: This is a super nutritious soup. Girls must drink more

Materials required:

Pig bone: one

Chicken skeleton: one

Mushrooms: three or four

Pleurotus eryngii: one

White mushrooms: three or four

Dried Auricularia auricula: appropriate amount

Cooking wine: moderate

Star anise: two

Ginger: four pieces

Salt: right amount

Note: PS: when making bone soup, you must have enough patience, because if the floating foam in the soup is not cleaned up, it will affect the final color of the soup, and it is difficult to make a beautiful cream soup

Production difficulty: simple

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Jun1 Gu Tang