Mr Mok's Xue Yu Chong Cao Gan Bei Huai Ji Tang

Flavored with dry pollok, this soup helps to supplement the spleen, bone and brain functions.

Ingredients:
Ophiocordyceps Sinensis flower, Polygonatum Odoratum, Chinese Yam, Mulbery, Dimocarpus Longan, Monkey Nuts, Dried Pollok Fish, Dried Scallops

Preparations:
Use 500g-800g of meat. Boil the meat for 1-2 minutes , rinse all herbs and add in 1-1.5 liters of water (subject to condition ) .Bring into boil and turn into low fire for 2 hours , add salt and serve.