Serves 3-4 people
Audience: Suitable for all ages, especially those who constantly feeling thirsty
Difficulty: ★★☆☆☆ (Kindergarten class)
Cooking Time: ⏱⏱⏱
Season: Dry weather
Weigh: 184g ± 5%
Beware: Do not use in a pressure cooker otherwise the soup will become thick.
Preservation: This product is made of natural ingredients and may be subject to insect damage. It is recommended to put it in a zip lock bag in the refrigerator (0-8°C) after opening to keep it fresh!
Snow Fungus and Fig Soup
自我介紹 SELF INTRO：
知我乜料：
雪耳，百合，蜜棗，天冬，茯苓， 沙參， 海玉竹，無花果， 南北杏，陳皮
Ingredients：
Agaric, Bulb of Greenish Lily, Jujube Chinese Date, Cochinchinese Asparagus Root, Poria Mushroom, Glehnia Root, Polygonatum Root, Fig, Apricot Kernel, Dried Tangerine Peel
How to cook it:
Rinse the soup ingredients under running water until clean, then add 6-8 bowls of fresh water (≈1500-2000 mL).
Bring it to a boil on high heat, then add 300–500 g of blanched lean pork.
Switch to medium heat and let it gently simmer for 1.5 hours — or use a pressure cooker for 30 minutes.
Add a little salt if you like… and it’s ready to enjoy.
And hey… don’t keep all the goodness to yourself!
Share it with everyone who deserves a warm, cozy sip.