Conch Soup with Wisconsin Ginseng and Solomon's Seal

Ingredients

• - Serves 3-4
• - Wisconsin Ginseng Slices 15g (about 1 tablespoon)
• - Natural Solomon's Seal 40g (about 3 stalks)
• - Black Dates 30g (about 10 pieces)
• - Dried Mandarin Peel 4g (about 1 slice)
• - Frozen Conches 250g (about 3 pieces)
• - Pork Loin 300g (1 piece)
• - Salt Adequate

Step

1. 1. Soak the natural solomon's seal in water for 30 minutes, rinse thoroughly and slice it for later use;
2. 2. Rinse the Wisconsin ginseng slices and black dates thoroughly for later use;
3. 3. Soak the dried mandarin peel in water, remove its vein, rinse thoroughly and dry it;
4. 4. Defrost the frozen conches, cut the internal organs, brush and clean them with coarse salt;
5. 5. Rinse the pork loin and cut it into pieces, blanch the pieces and conches in water with ginger and spring onion for later use;
6. 6. Put all ingredients into a casserole, pour in some hot water and boil for about 2 hours, add salt and serve.