320g fresh monkey head mushroom
320g pork bones
80g elm fungus
80g Chinese ham
1/2 old chicken
160g soya beans
- Clear the "heat" and toxic substances in the body, anti-oxidant function.
To make the soup base: Wash and blanch the pork bones and the chicken, then stew them with soya beans and 20 bowls of water, about 4 hours.
Cut up the mushrooms and soak it in water for 30 minutes. Dry them thoroughly and lightly deep fry them in hot oil. Wash the fungus and fry it. Rinse the mushroom and the fungus with boiling water to remove any excess oil.
Slice the ham, put it in the soup with the mushroom and the fungus and let it stew for about 3 hours.