S79. Hairy Fig Roots and Dried Octopus Soup (8-10 servings)

1. Soak the octopus and tea tree mushrooms until soft.

2. Wash all other ingredients, cut the octopus into pieces, remove the core of the red dates, and blanch the meat.

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

390g