Preparation materials: 25g of Lentinus edodes, 0g of Auricularia auricula10g, 30g of cuttlefish, 20g of red dates, 500g of lean meat or ribs and chicken, and appropriate amount of salt.

1. Cleaning of soup stock: soak the soup stock (except cuttlefish) in clean water for 15-20 minutes, and then take it out for later use.

2. Soak cuttlefish with ginger slices in clear water for 60 minutes, peel off the surface film, debone and shred for later use (fish bones can also be cooked together).

3. Boil the main ingredients in boiling water for 8- 10 minutes to get rid of blood stains and peculiar smell, and pick them up for later use.

4. Put the soup materials and main ingredients to be used into the soup pot, add 2 liters of clear water, boil them with strong fire, and then adjust them to low fire and simmer for 90- 120 minutes.

5. Add appropriate amount of salt to taste 5 minutes before the flameout. You can eat it in a bowl.