By every article of the food diary
<h2>Royalties</h2>
Pork knuckle 500 g
Oyster mushrooms 200 g
1 cabbage baby
Salt 6 g
Pepper to taste
MSG 2 g
1 green onion
1 spring onion
Ginger 1 piece
4 green peppers
Raw soy sauce to taste
<h2>Practice steps</h2>
1. Prepare all the materials.
2: After the water boils, blanch the pork knuckle for 2 minutes, then re-cold water, add the green onion, peppercorns and ginger (beat it) and cook until the pork knuckle is soft and cooked.
3: Wash and cut the cabbage into segments.
4: Wash and tear the oyster mushrooms into small pieces.
5, fish out the pork knuckle meat and let it cool, and fish out the peppercorns, ginger and green onions in the soup.
6: Add oyster mushrooms and cabbage, salt and cook for 15 minutes.
7: Cut the pork knuckle into slices.
8: Pour the cut meat back into the pot and cook for another 5 minutes.
9: Add pepper and MONOS.
10: Sprinkle with green onions.
11: Fry green pepper into tiger skin.
12. Chop.
13: Add an appropriate amount of raw extract to make a dip.
14, the soup is fresh and delicious, and the pot soup is ready.
15. Try it!
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