Mushroom and plum broth(ping gu mei rou tang )

Mushroom and plum broth

Introduction:

"Plum meat, which is the fourth and fifth rib of the pig, is the neck and back meat. This part of the meat can be said to be the tenderest piece of meat on the pig. The meat is gluten free, fat and thin

Production steps:

Materials required:

Pork plums: right amount

Pleurotus ostreatus: right amount

Chives: right amount

Ginger: right amount

Lard: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Pepper noodles: right amount

Chicken essence: appropriate amount

MSG: right amount

Wet starch: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ping Gu Mei Rou Tang