Winter Melon, Bacon, Pork and Fungus Soup
Overview
How to cook Winter Melon, Bacon, Pork and Fungus Soup at home
Tags
Ingredients
Steps
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Step 1: Cut the bacon into a pot, add water and blanch.
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Step 2: Blanch the pictures, then pour them out and rinse them with clean water.
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Step 3: Wash the bacon and put it on a plate. Cut the winter melon and put it on a plate for later use. Also wash the pre-soaked fungus several times and put it in a bowl for later use (the fungus can be soaked in warm water, washed with salt and washed with your hands.)
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Step 4: Prepare minced green onions and shredded ginger. (The second portion of green onions can be sprinkled on top after the soup is ready, or not required)
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Step 5: Start the fire (low heat), pour in the squeezed soybean oil, add the auxiliary ingredients: chopped green onion and shredded ginger.
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Step 6: Next, pour the bacon into the pot and stir-fry.
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Step 7: Then fill the soup bowl with about a bowl of water, pour it into the pot and bring to a boil over high heat. (You can add more water as appropriate, or adjust it according to the amount of ingredients)
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Step 8: After the soup pot boils, reduce to low heat and simmer for ten or twenty minutes. Then pour the fungus into the pot and cook over high heat for a few minutes. (Taste the saltiness. If it is not salty, you can add some salt. Because bacon itself has a salty taste, if the soup is not salty after cooking, just add a little more salt.)
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Step 9: Finally, pour the winter melon into the pot, cover the pot and simmer for a few minutes. It can be cooked over medium or high heat, as long as the winter melon is cooked. Don’t forget to taste it at the end. (Friends who like pepper, you can sprinkle some before serving. I want to drink the salty original soup, so I didn’t add it. Of course, add some chicken essence to make it more delicious!)
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Step 10: Winter melon, bacon, meat and fungus soup is ready! After tasting it, the salty meat soup tastes fragrant, plus winter melon! Really great
