(Niuganjun Dun Minggu)
Ingredients:
30 grams boletus (a kind of fungus)
20 grams fishbone
3 grams ham
3 grams Chinese wolfberry
100 grams clear stock
2 grams salt
2 grams chicken bouillon
Clean the boletus well and cut into 5 mm slices. Soak the fishbone for a while and cut into icm cubes. Cut the ham into diamond shapes. Almost fill a wok with water and add the boletus, fishbone and ham. Bring to the boil and drain off the water. Put the clear stock into a steamer and add the boletus, fishbone, ham, wolfberry, salt, and chicken bouillon. Steam for half an hour. Remove and serve.
Flavor: Fresh, fragrant and tender.
Nutrition: Fishbone is good for the nervous system, liver and circulation. Boletus relieves inflammation and invigorates the blood. It is used as a folk remedy for colds, coughs, indigestion, and spleen and stomach upsets.
