Ingredients

Fish maw

g

Snail slices

Pork meat

Huaishan

Gram

Lily

Adenophora

Polygonatum odorifera

Red Date

Candied dates

Wolfberry

Adequate amount

Ginger

Pieces

Salt

Appropriate amount

How to make fish maw moistening snail soup

Soak the fish maw and snail slices in water one day in advance, cover with plastic wrap and put them in the refrigerator to freeze. You can take them out the next day. Use scissors to cut into small pieces

After cleaning all the materials, boil water, add ginger slices and pork belly, remove the blood, then take them out and clean them

Pour water into the soup pot. Put the processed fish maw, snail slices and pork belly into the pot, then add yam, lily, adenophora, polygonatum odorifera, pitted red dates and candied dates, bring to a boil over high heat, then reduce to low heat and simmer for one and a half hours

After cooking for an hour and a half, add the wolfberry and cook for another 5 minutes. Turn off the heat and add a little salt and stir