S28. Hairy Fig Roots and Yam Soup (one pack for 8-10 bowls)

Hairy Fig Roots, White Lotus Seeds, Chinese Yam, Cashew Nut, Lily Bulb, Dried Fig, Euryale Seeds.

1. Soak the lily bulb and white lotus until soft (remove the core of white lotus to avoid bitter taste). Wash all other ingredients.

2. Blanch the meat and cut into pieces. Cut the dried figs into half and set aside.

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

Note: Lily Bulb can be added in last 15 minutes in order to make the soup clearer.

One pack about 290G