How to Make Large Bone Soup with Truffle Mushrooms

Dried chicken feet and matsutake soup is a deliciously simple dish.It's also a common home-cooked meal. But how to make it taste good, the steps are very important. Below Cooking.net editor will tell you about the steps for making dried chicken feet and matsutake soup.

Steps for making dried chicken feet and matsutake soup:Matsutake ingredients introduction 1000 grams of large chicken feet, 50 grams of matsutake, 3 tablespoons of cooking oil, appropriate amount of chopped onion

slices (appropriate amount), half a red chili pepper, a few bay leaves 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, appropriate amount of salt, a few Sichuan peppercorns 6. Heat the wok and add oil, then stir-fry chopped onion slices and dried red peppers until fragrant.7. Add chicken feet and stir-fry for a moment. 8. Add seasonings.9. Put matsutake in the pot, pour in water used to soak matsutake. 10. The amount of water should be twice that of the ingredients, bring to a boil over high heat, then simmer on medium heat for about half an hour.11. Thicken the soup and serve in a bowl. A few grains

Method for making Dried Mushroom and Large Bone Soup:

1. Wash the matsutake mushrooms and soak them in clean water for 3 hours.

2. Clean the large bones.

3. Add the bones to a pot of cold water to blanch and remove blood and foam.Blood mucus.

4. Remove from the pot, wash, and dry.

5. Heat a wok and add oil, then stir-fry the chopped green onion, ginger slices, and dried red chili peppers until fragrant.

6. Add the large bones and stir-fry for a moment.

7. Add seasonings.

8. Place the matsutake mushrooms in the pot along with the water used to soak them.

9. Add more than twice the amount of water compared to the ingredients, and bring to a boil over high heat.Boil then reduce to medium heat and simmer for about half an hour.

10. Thicken the broth and serve in a bowl.