S63. Asian Moon Scallop and Conch Slices Soup (one pack for 8-10 bowls)

Asian Moon Scallop, Dried Longan, Sweet & Bitter Almond, Conch Slices, Dried Tangerine Peel, Candied Dates

1. Soak the Asian Moon Scallop and Conch Slices in water for 30 minutes.

2. Blanch the meat and cut into pieces.

3. Peel the carrot skin and cut into pieces, cut the corn into pieces.

4. Soak the dried tangerine peel and remove the pouch for later use. Wash all other ingredients.

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

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One pack about 250g