Hericium mushroom and pork ribs soup

Overview

Incomparably delicious mountain delicacies, the mushroom meat is fresh and tender, fragrant and delicious.

Fresh hericium, intact, full of hairs, large, golden in color;
Wash first;
Then cover the mushrooms and soak them in water for a while;
Put into the soup pot and heat the water;
Keep the water temperature at about 40 degrees and soak for about 2 or two hours;
Pour in clean water, squeeze gently, scrub repeatedly to squeeze out the yellow water (change the water two or three times in the middle);
Squeeze out the water and put it into a medium bowl. Add onions, ginger, pepper and cooking wine. Add water to cover two-thirds of the mushrooms;
Put it into the soup pot and cover it;
Steam for about half an hour.
Cut the ribs into small pieces and soak them in water for about 2 hours;
After rinsing away the water and blood, put cold water into the pot, add green onion, ginger and cooking wine, boil the water and rinse away the scum.
Ham, cut into large pieces.
Sweet corn, cut into chunks.
Put the mushrooms, ribs, ham and corn torn into small pieces into the pressure cooker, add water and pepper;
Adjust the stew pot and press it down;
After the pressure is released, add salt and adjust the juice level;
Sprinkle in the soaked wolfberry;
Serve food in small bowls.