This is a soup that is especially suitable for drinking in the fall and winter seasons, and it is especially fast.
Dried boletus is soaked in warm water.
After the pig's feet are washed, the pieces are removed. (The pig's feet sent by Sam are very clean. I am a little bit struggling, I will take it to the small vegetable market to let the familiar meat stall masters pick up the pieces.)
Add cold water, onions, and ginger to the pot and add to the pig's feet. The fire is boiled and defoamed.
Put the watery pig's feet and the boiled boletus in an electric pressure cooker, then add one liter of water and select the 'hoof' option. If there is no pressure cooker, the fire will boil for two hours.
When you want to drink soup, add a little salt to taste.
Boletus has a strong aroma, so the water of the boletus is not poured, otherwise it is too strong.