Lean Pork Soup with White Fungus and Dried Black Mushrooms |
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Ingredients: 400g lean pork 50g dried black mushrooms 20g white fungus 9g dried tangerine peel 8C water [t = teaspoon; T = tablespoon; C = cup]
Method: 1.Soak white fungus in water until soft. Tear into florets and rince well. Scald. 2.Remove the stems of the dried black mushrooms. Soak them in water until soft. Soak dried tangerine peel in water until soft. Scrape off the pith. 3.Boil the water. Put in all ingredients and bring to a boil again. Turn to low heat and simmer for 1.5 hours. Season with salt; serve.
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