In autumn, this soup is often drunk at home, nourishing and nourishing the stomach, delicious and delicious, and the method is simple

 

Today I will share a recipe for autumn nourishing soup, which is made by boiling pork bones, lion's mane mushrooms and yams together. , Nourishing and nourishing the stomach, delicious and delicious, the method is simple, and the following is to share the practice:

【Lion's Mane Mushroom Yam Bone Broth】

Ingredients required: 1 fresh lion's mane mushroom, half a yam, 1 kg of pork bones, 2 slices of ginger, 1 tablespoon of cooking wine,

Steps:

Lion's mane mushroom is used in fresh lion's mane mushroom, fresh lion's mane mushroom generally has no bitter taste, cut the lion's mane mushroom into thick slices, peel the yam, cut it into segments, put it in clean water, add a few drops of white vinegar, so that the color of the yam will not turn black.

Add water to the pot, put the pork bones under cold water, add cooking wine, boil, boil for 4-5 minutes, boil the blood foam of the bones, make the soup not fishy, skim off the foam, remove the bones, and wash them in warm water.

Re-add water to the pot and bring to a boil, blanch the lion's mane mushrooms, boil for 1-2 minutes after the water boils, remove the lion's mane mushrooms, drain the water and set aside, blanch the lion's mane mushrooms to remove odors and impurities.

Add water to the casserole and bring to a boil, add the blanched pork bones, then add ginger slices, cover the pot, bring to a boil over high heat, turn to low heat and cook for 1 hour.

When the time is up, add the yam and lion's mane mushroom, continue to cook for half an hour, then add salt to taste, turn off the heat, and a pot of nutritious and fragrant lion's mane mushroom yam bone broth is ready.

Tips: Blanching pork bones before boiling soup can remove the fishy smell and blood foam of pork bones. The soup made has no fishy smell when drunk, and blanching lion's mane mushrooms can remove odors and impurities.