Exclusive Crown Flower Pork Bone Corn Soup

1 handful of caterpillar fungus flowers, 3 dried shiitake mushrooms soaked in water, and chopped radish cut into large chunks;

Place a large pot, and after soaking 2 Bawang flowers in water, pour them into another soup pot;

Pit 4 red dates by cutting along the sides.

Put cold water in a large wok, then add pork bones and 4 slices of ginger.

Boil the water, then rinse with hot water and set aside.

Put 4 slices of ginger, rehydrated cordyceps flowers, red dates, chunks of carrot, and corn into the soup pot;

Add water to the soup pot, add the pork's 'ba wang hua', bring the soup to a boil, and use a strainer to skim off the foam and ginger slices;

Add 4 pieces of homemade pickled figs, then bring the soup to a boil and reduce to low heat to cook for about 40 minutes until the ingredients are fully cooked. If you are concerned about it being too greasy, you can skim off the floating oil using a fine mesh strainer. When drinking the soup, you can add an appropriate amount of salt to taste.