Astragalus, Codonopsis, Huai yam, Goji berries, and fish maw soup
Ingredients
| Dangshen (one tael) Astragalus (five cents) Red dates (two pieces) Huai shan (two taels) Goji berries (five cents) Sea asparagus (two taels) |
Longan (fifteen pieces) Fish maw (two pieces) Conch slices (four slices) Carrots (one to two) Xishi bone (forty dollars) |
1. Boil water with wine and ginger slices to process the fish maw, blanch the Xishi bone, cut the dangshen into one-inch lengths, and soak with astragalus and huai shan for twenty minutes, then drain the water for later use.
2. Turn off the heat after boiling the fish maw for two minutes, then let it sit until the water cools.
3. Slice the carrots, conch, and sea asparagus.
4. After the appropriate amount of water boils, add all ingredients except for fish maw and goji berries.
5. Boil on high heat for one hour, add fish maw, then reduce to low heat and boil for another two hours. Finally, add goji berries in the last fifteen minutes and season with salt.