S10. American Ginseng, Dendrobium and Conch Head Soup (one pack for 6-8 bowls)

1. Soak the conch head in hot water for 30 minutes.

2. Blanch the meat then cut into pieces, cut the conch head into small pieces. Wash all other ingredients and set aside.

3. Put all the ingredients including the meat into the stew pot with 10 bowls of water and simmer for 1.5 hours. Season it with salt and serve.

Note: Skim off the fat on the surface of the soup after stewing.

Pregnant women are not suitable.
And, white radish should not be eaten after drinking (it will remove the effect of ginseng).

One pack about 225g