Every time I go to the wild fruit to eat fast food, a group of small bosses love to burn the duck leg winter melon soup and soak the rice. Today, I cook a big pot at home and let them eat enough. The friend's daughter said it was so delicious, and the taste was the same as that of wild fruit.
The mushrooms are soaked in water, washed and diced, put a little oil under the pot, ginger, cooking wine, and a little sugar to stir fry.
Wash the diced melon and fry it with a little oil.
Boil the soup base: Pour the appropriate amount of water into the pot, add the pork bone, ginger, and cook for 2 hours (I press the pressure cooker for 20 minutes).
Add the fried mushrooms, winter melon and boil for 5 minutes.
Because the pork bone itself has a salty taste, the salt instinct is too much, and you can add a little chicken.
The last bowl, three children rushed to eat
I like to add two ripe lettuce or cabbage to decorate.
Because it is a soup, so the soup is more salty than the soup you usually drink.