Nourishing Yin and Calming Liver Fire--mushroom, Flower and Clam Soup
1.
Prepare the materials.
2.
The clams are cleaned; (this time let the boss go to one of the shells, which can be washed more cleanly)
3.
Cut off the old roots of enoki mushrooms, split the seafood mushrooms, and wash them;
4.
Tricholoma slices; oyster mushrooms break into small pieces;
5.
Cut green onion into small pieces; shred ginger;
6.
Heat oil in a pan, add ginger and fungus to fry out the water, remove the water; (boil the water first)
7.
Then add 3 bowls of water to boil the mushrooms;
8.
Pour in the clams, do not cook for too long, just boil for a while; (if you don’t remove one side of the shell, just wait for the shell to open)
9.
Season with oil, salt, and sprinkle with chopped green onion. (You can add some pepper if you like)
Tips:
The fungus can be chosen freely.