S29. Asian Moon Scallop and Abalone Soup (one pack for 8-10 bowls)

Asian Moon Scallop, Abalone Giant Conch Slice, Goji Berry, Dried Longan, White Lotus Seeds, Lily Bulb, Chinese Yam, Cashew Nuts

1. Soak the lily bulb and white lotus until soft (remove the core of white lotus to avoid bitter taste). Wash all other ingredients.

2. Blanch the meat, then wash all other ingredients.

3. Put all the ingredients and the meat into a pot with 13 bowls of water bring to boil on high heat, then turn to low heat for 1.5 hours. Season it with salt and serve.

Note: Lily Bulb can be added in last 15 minutes in order to make the soup clearer.

One pack about 265g