First of all, the soup base is pig neck bone. Soak the pig neck bone in clear water first, then take it out and wash it, and simmer it in clear water for two hours. If you want the soup base to be thicker, you can stir-fry the pork bones with a little oil and add water to stew them, so that the soup head will be white and full of flavor.
Then add a little dried cuttlefish. Dried cuttlefish should be cooked first. If you send it, just soak it in water for a few hours. The ratio of soup base is 10 to 2. Remember not to eat too much. Too much soup will smell a little fishy.
When the soup base is almost cooked, add the chopped dried cuttlefish two hours later, add yam and Nostoc flagelliforme after the water boils, and cook for about one and a half hours.
Agrocybe aegerita is also a little bit, too much will drown the soup.
Nostoc flagelliforme, a delicious food, has no taste in itself, but it can really refresh people. If you stew a pot of soup, you only need one or two. Wash and soak before use.
Yam is the best of Chinese yam, which has great medicinal and practical value. Compared with common yam, it is thinner and especially powdery. It is also quite easy to cook thoroughly. You can decide to spend less according to your personal preference. It tastes particularly soft and tender after cooking.