White radish mushroom soup

Overview

This winter nourishing and warming soup is nutritious and convenient to eat and drink.

Preparation: Main and auxiliary ingredients such as shiitake mushrooms, fungus, pork, white jade mushroom, king oyster mushroom, onion, ginger, garlic, and pepper.
White radish, ready-to-eat sea cucumber
Wash the white mushrooms and put them on a plate; slice the king oyster mushrooms and white radish (not too small or too thin, I usually cut the white radish into thick round slices and put them in directly); cut the green onions into sections; slice the ginger and garlic; chop the peppers.
Soak and wash the fungus; soak and wash the mushrooms, then soak them in water; the sea cucumbers and mushrooms can be cut or not, as you like.
Slightly frozen pork slices
Put pepper noodles, aniseed noodles, onions, ginger, garlic, chilies, etc. in the water pot (please pour in the broth if there is any)
Add white jade mushroom, white radish and king oyster mushroom
Add the fungus, sea cucumber, shiitake mushrooms and the water in which the shiitake mushrooms were soaked. Add salt (salt can also be added later, it is recommended to add salt later, feel free) and simmer over medium-low heat for about 20 minutes.
If there is no stock, now add a little chicken essence; add the meat slices and let the meat slices be fully cooked.
Before serving, add pepper, sesame oil and other condiments
Put coriander