Crown Conchs and Mushroom Soup Recipe |
Ingredients: Serves 2 |
3 pieces of Shiitake mushrooms 15 Medlar 6 pieces dried red jujube 30 ginseng tassel 250 g crown conch ⅓ cup Sake 1 teaspoon salt |
Method: Cut crown conch to approximately 0.5cm thin slices. Cut every Shiitake mushrooms to ½ piece and leave aside. Put all ingredients into casserole, add water to ¾ full, pour Sake and sprinkle salt. Seal with clear wrap, put whole casserole into electric cooker and stew for 1½ hours. Serve hot. |
Download Recipes
Download our delicious recipes to try at home!