Serve 4-5 persons
Ingredients: maple oyster mushroom, cordyceps, agrocybe, chanterelle, velvet fungus, agaricus blazei murr, penny bun, phallus indusiatus, morel, wolfberry (goji berry), big red dates, and soup powder.
Cooking Method:
- Soak the fungus with warm water for about 20 minutes.
- Rinsed the fungus, chicken, duck, spare ribs, or etc.
- Put them into the pot and boil for 30 minutes on low heat.
- Add salt to taste before serving.
- It can also be used as a soup base for hotpot.
Product Storage & Expiry: Keep refrigerated. Shelf Life 1-2months.
Precaution: Wild fungus may contain a small amount of bugs and wormholes, this is normal and nothing to worry about. People allergic to fungi should not consume.