Prepare all the materials. (Immerse the glutinous rice in warm water for 1 hour in a saucepan)
The water temperature in the pot is burned to about 37 degrees, and the ribs are added to the water.
Put the ribs in a saucepan, put in the old roots of the tea tree mushroom, add enough water and the right amount of salt.
Put the saucepan in the steamer and stew for 2-3 hours.
1, because the current pork feels not assured, so after a water, the real original Nanchang pot soup is not flying water, directly cold water pot. The taste should be more delicious. 2, the old roots of tea tree mushrooms must be removed, otherwise it will affect the taste. 3, first put salt, in order to let the taste fully integrated into the ribs, but the salt should be less, because the tea tree mushroom is salt-absorbing. 4, the water should be filled up once, do not open the lid in the middle. The small saucepan I bought has a two-layer lid. The tighter the lid, the more delicious the soup. Outside the store's soup is made of tin foil paper, which also plays a role in sealing.