Editor: Chinese Food Network Mobile site
1. Soak the red mushrooms first, use a large basin to soak them in water, add a little salt, let it sit for 10 minutes, then rinse and drain;
2. Cut the pork belly into thick slices, simmer separately in water until flavorful, about 15 minutes using a pressure cooker;
3. Add the cooked red mushrooms to the pork broth, bring to a boil over high heat, then reduce to medium heat and cook for another 10 minutes; season with salt before serving and sprinkle pepper powder;
1. Clean the mushrooms very carefully, using plenty of water to soak them open. Salt helps clean off the mucilage on the surface, it's best to use a colander to rinse while squeezing gently in the basin to avoid breaking the mushrooms;
2. Do not choose too fatty pork belly, the best is 3 parts fat and 7 parts lean for rich aroma without being greasy;
3. Using beef bones would be good too, but it requires more time;
4. The red mushrooms do not need long cooking; they are enough when cooked for about 10 minutes, which makes them smooth, crisp, and imbued with the fragrance of pork belly, extremely delicious;
5. Adjust the pepper powder according to your taste; no need to add MSG in this broth;.done.
