Method for making mussels, pupae, cordyceps, seaweed bone soup

Health benefits

Kelp: promoting blood circulation and removing blood stasis

Jiang: Relieve nausea and vomiting, reduce phlegm and cough, dispel cold and relieve symptoms

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

Bone 500g

200g kelp

Appropriate amount of Cordyceps militaris

Moderate amount of light vegetables

Salt in moderation

Moderate amount of ginger

Moderate amount of cooking wine

Method for making mussels, pupae, cordyceps, seaweed bone soup

1. Bring the bones and cold water to a boil, skim off any foam, and rinse thoroughly

2. Soak seaweed in advance and cut it into small pieces

3. Soak mussels and remove gills

4. Soak Cordyceps militaris for five minutes

5. Put the bone mussels into a pressure cooker

6. Add ginger slices

7. Bring to a boil an appropriate amount of hot water and add an appropriate amount of cooking wine

8. Add seaweed

9. Put in Cordyceps militaris

10. Cover the pot with a lid and cook until the air holes emit gas. Add an air valve and cook until it rotates. Reduce the heat to low and burn for 30 minutes

11. Add salt for seasoning

12. A nutritious and delicious appetizer soup

Tips

Boil the bones and cold water together to create foam, then rinse thoroughly. Soak mussels and tear off the gills. Soak Cordyceps militaris for five minutes and add water to the pot. Cover the pot with a lid and cook until the air holes emit gas. Then, add an air valve and cook until it rotates and reduces the heat to low for thirty minutes.

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