7-of-a-Kind Soup with Chinese Herbs

1 part stock for shark fin soup
(without coriander root and garlic-see p.7




30 grams Chinese tapioca root
30 gram Dan-shen root
30 gram milkvetch root
30 gram barbary wilferry fruit
10 gram dried longan flesh
10 gram ginseng root
40 gram boiled sea cucumber, cut into slices
40 gram boiled fresh fish maw
1 dried scallop
40 gram black chicken leg
40 gram deer sinew
30 gram canned abalone
20 grams boiled shark fin

• Put all the Chinese herbs ( Chinese tapioca root, Dan-shen root, milkvetch root, Barbary wilferry fruit, longan , and ginseng root) in a muslin bag, tie securely and add to the stock for shark fin soup. Simmer over low heat for at least 6-8 hours.
• Arrange the remaining ingredients in the bowl, spoon the herbal stock from Step 1 cover and place the bowl in a steamer. Steam over very low heat for 6-8 hours until everything is tender nd fragrant. Enjoy while hot.