Cordyceps Three-Delicacy Soup

Name: Cordyceps Three-Delicacy Soup
Yield: 4 servings
Cuisine: Soups
Ingredients: 2 strip Sea cucumber; 3 piece Frozen Abalone; 120g Fish maw; 500g Pork rib fan; 6 g Cordyceps; 60g Maitake; to taste Salt

A celebratory Cantonese tonic soup slow-simmering blanched abalone, sea cucumber, fish maw, and pork bone with cordyceps and agaricus mushrooms for two to three hours into a deeply restorative, collagen-rich broth.

0 minNewEasy Soups Pot-cook Savory

Instructions

1
Thaw the frozen abalone and clean the surrounding areas and the bottom black membrane.
2
Blanch the abalone, sea cucumber, and fish maw to remove the fishy smell. (The sea cucumber and fish maw have been soaked and prepared in advance.)
3
Blanch the pork bones in boiling water to remove the scum.
4
Rinse the cordyceps.
5
Wash the king oyster mushrooms thoroughly in water.
6
Cut the sea cucumber into pieces.
7
Cut the fish maw into pieces.
8
Put the ingredients into a soup pot, bring to a boil over high heat, then simmer over low heat for 2-3 hours.
9
Once cooked, add salt to season.
10
Nourish and beautify.