Very fresh and fresh pork ribs soup! Although there are few materials, there is a clean and pure taste. Agaricus blazei has the aroma of almonds, and it tastes a bit crisp and tender, but the cap and stipe are different in taste. The cap of Agaricus blazei is tender and soft, while the stipe of Agaricus blazei is crispy and eaten. In the mouth is simply to challenge the rhythm of the taste buds! Agaricus blazei is not only rich in taste, but also important to be nutritious! It can improve immunity, improve liver and kidney function, lower cholesterol in human blood, and lower blood sugar level. It is the best food to improve immune function. Agaricus blazei is rich in protein and mineral elements such as potassium, phosphorus, calcium, magnesium, zinc, selenium and vitamins, which can help the body to eliminate excess cholesterol and play a role in preventing cancer and cancer.
Boil the water, put it into the ribs and take off the blood.
Remove the ribs that have taken the blood into a clean casserole, add the appropriate amount of water, boil over high heat, add the floating foam, and add the ginger cover to cover the fire for an hour.
Slice the Agaricus blazei, add it to the soup and continue to stew for half an hour. Add salt to the pan and season it.
1. Add more water to the stew and add more water. If the soup is stewed for a long time, the water will become less. If the water is found in the middle, adding water will greatly affect the taste. It is really a matter of finding too little water in the process of stewing, if you need to add more water, you must add boiling water! 2. If you can't buy fresh Agaricus blazei, you can make the dried Agaricus blazei in advance and then simmer the soup. The taste is not bad!