|
 |
| Dried oak-mushrooms (soaked in water) 300g, seasoned soup (sea tangle 50g, oak-mushroom water 50g, soy sauce 30g, seasoning wine 30g, sugar 10g) |
|
 |
|
1. After cleaning the dried oak-mushrooms, soak in cold water for 12 hours.
2. Cut the roots of the mushrooms above and remove the water properly.
3. Use the water the oak-mushrooms were soaked in to make seasoned soup.
4. Cut the mushrooms into 4 pieces.
5. Hard boil for an hour and half under low heat.
6. Skim off the bubbles.
7. Pour the seasoning wine when the moisture is almost gone, then hard boil a little more
to finish it. |
|
|
