A bag of fish balls

Three mushrooms

A box of Coprinus comatus

A Pleurotus eryngii

ginger slice

A little salt

Schizonepeta tenuifolia

A handful of medlar

How to make mushroom and fish ball soup?

Wash all the mushrooms. Slice Pleurotus eryngii, Coprinus comatus and Lentinus edodes, marinate with salt for 10 minute, and then wash. Slice ginger and wash Schizonepeta tenuifolia.

Put a little oil in the oil pan, add ginger slices, then add various mushrooms, stir fry quickly for 30 seconds, add boiling water, stew in a small pot for 25 minutes, add fish balls and cook for another 5 minutes. Adding Fructus Lycii, salt and Herba Schizonepetae. The pot is out.