1. The ribs need not be cut. Put them directly into the boiling pot. Pour in clean water without cutting the ribs, and boil them in high heat.
2. Start to deal with all kinds of mushrooms while waiting for the water to boil. Use scissors to cut off the black impurities at the mushroom root.
3. Cut off the root of mushroom with a knife. If you have time, you can also cut several flower knives.
4. Soak all mushrooms in clean water. Use your hands to break up a bunch of mushrooms, such as Flammulina velutipes, into 2 or 3 small bundles.
5. Boil the ribs for 2-3 minutes, turn off the fire, and use a spoon to remove the froth.
6. Here's the secret of boiling sugar: after the water is clean, open the fire again, cover the pot and cook for 15 minutes, then turn the medium and small fire to continue cooking for 40 minutes.
7. After cooking for enough time, open the lid of the pot, the soup has become milky white, and put in ginger slices.
8. Continue cooking for 5 minutes, remove ribs and leave white soup.
9. Add boiled mushrooms, such as Flammulina mushroom and white jade mushroom, into the white soup and cook for 10 minutes.
10. Add Lentinus edodes and Pleurotus ostreatus and cook for 5 minutes.
11. Sprinkle a little salt to taste and put it into the pre wrapped yuntun.
12. When yuntun is cooked, turn off the fire, take it out and put it into a bowl, sprinkle it with garlic bolt slices.