Morel and Cordyceps Flower Lean Meat Soup
A delicate double-boiled tonic soup combining morel mushrooms and cordyceps flower with blanched lean pork, steamed gently for an hour to yield a clear, subtly earthy broth.
Instructions
- 1
Prepare all the above ingredients, cut the lean meat, and blanch it together in cold water for later use.
- 2
Then rinse all the ingredients together with warm water.
- 3
Pour an appropriate amount of boiling water into both the stew pot and the stew cup. Do not fill the stew cup to the top; about seventy percent full is enough. Cover with the lid, stew for about an hour, then turn off the heat and season to taste.
- 4
Fungi have always been humanity's best friends, and during this season, we should drink more soups and broths to boost our immunity.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- Lean meat200g
- Morel mushroom4 piece
- Cordyceps flowerto taste
- Solomon's Sealto taste
- Ophiopogon japonicusto taste
- dried tangerine peel1 small piece
Seasonings
- Edible salta pinch