S75. Fish Maw, Morel Mushroom, Dictyopora Indusiata and Conch Slices Soup

1. Blanch the meat, wash it and set aside.

2. Soak Dictyopora Indusiata, fish maw, conch slices and morel mushrooms in water for one hour. (Then cut the tail of the Dictyopora Industiata and then wash one more time). Wash all other ingredients.

3. Put all the ingredients with the meat (except the fish maw), add two pieces of ginger slices into the pot, add 9 bowls of water, bring to boil on high heat and then turn to low heat for 1 hour, then add the fish maw to cook for another 30 minutes. Season with salt and serve.

About 105g