How to make snail head soup with olive, lean meat, mangshen and ginseng?

The summer heat has not gone, and autumn is getting warmer. The recent climate can probably be described by these eight words. Dry and hot baking tests everyone's skin and throat, and drinking more soup is a good way to moisturize. Green olive has always been a good medicine for clearing away heat and toxic materials, relieving sore throat and resolving phlegm, and appetizing, and olive stew also has the effect of relaxing muscles and activating collaterals. 2-3 dried conch heads: 80g green olives: 150g mangshen: 1g lean meat: 150g ginger: 3 slices of water: 5 bowls.

working methods

Soak the dried screw head in clean water to remove impurities;

Clean lean meat, cut into pieces, and dip the snail's head in water;

Wash the olive and break it with a knife; Boil water, pour it into a saucepan, add all the ingredients, stew for two and a half hours, season with salt, and serve. Efficacy:

Moistening lung and nourishing yin, clearing lung-heat and relieving sore throat, resolving phlegm and regulating qi, and clearing away heat and toxic materials.

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screwhead

When it comes to snail's head, it usually refers to rattlesnake's head, but rattlesnake has few resources and belongs to precious seafood. Therefore, there are other snail head products of larger conch, such as white snail head, yellow snail head, black snail head and frozen dry goods to choose from. Quick-frozen snail's head is often cooked in stir-fry or cold salad, such as cucumber mixed with snail's head and braised snail's head, while dried snail's head is more compact than snail's meat and has a heavier seafood flavor, which is most suitable for soup.