Preparation
Soak the dried shiitake in warm water for about 2 hours. Then drain well and remove the stems below the cap. If necessary, press the mushrooms on a kitchen towel to release more liquid. Then cut the shiitake into strips. Finely chop the garlic, finely dice the onion, do the same with the celeriac. Cut the carrots into sticks about 3-4 cm long. Remove the seeds from the red bell pepper and the red peppers, remove the stalk and withered leaves from the Chinese cabbage, remove the woody, stringy stalks from the celery and cut all the ingredients, including the pork (as in the case of shredded meat), into strips or slices. Remove the peel from the ginger and grate it. Put on the vegetable soup.
Preparation
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